BARLEY AND FARRO SALAD
A barley and farro summer salad recipe. The grains perfectly complement the flavors of fresh veggies, which are tied together with a homemade vinaigrette.
Provided by Sarah Asay, RDN
Categories Side dish
Time 10m
Yield 8
Number Of Ingredients 13
Steps:
- 1. Prepare the barley and farro according to package instructions or see our tips below. Allow ample time to cool before assembling salad or prepare up to 3 days ahead of time and store in the refrigerator. 2. In a large bowl, add barley, farro, cucumber, red bell pepper, zucchini, sun-dried tomato, and basil. 3. In a medium bowl, add olive oil, red wine vinegar, lemon juice, garlic, and oregano. Whisk until fully incorporated and season with salt and pepper as desired. 4. Drizzle atop grains and vegetables then toss to combine. Cover with plastic wrap and place in the refrigerator until ready to serve.
Nutrition Facts : Calories 150 calories
CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
FARRO SALAD
This refreshingly sweet salad is a tasty culinary delight. Yes you can use barley in place of the farro. But try to get it. It is so chewy and yummy!
Provided by Rita1652
Categories Grains
Time 40m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
- Meanwhile, in a large bowl stir together dressing ingredients.
- Add the rest of the salad ingredients and toss.
- When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
- Tasty as is or chill and let flavors come together.
- Season with additional herbs, salt and pepper if needed.
- Garnish with fresh basil.
ITALIAN FARRO SALAD
Try this delicious and refreshing salad made with the ancient grain farro! It can be made up to 4 hours ahead of time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- In Dutch oven, heat Farro ingredients to boiling. Reduce heat; cover and simmer 25 to 30 minutes or until farro is tender; drain and place in large heatproof bowl. Stir occasionally, and allow to cool to almost room temperature, about 35 minutes.
- Meanwhile, in small bowl, mix Dressing ingredients; refrigerate while making salad.
- Toss Salad ingredients in bowl of farro. Toss with Dressing.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g
TUSCAN FARRO SOUP
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Provided by Mark Bittman
Categories dinner, weekday, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
- Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams
FARRO SALAD WITH TOMATOES AND HERBS - GIADA DE LAURENTIIS
Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries.
Provided by Julesong
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
- When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
- Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
- When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
- In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
- Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
- Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.
Nutrition Facts : Calories 103.8, Fat 9.2, SaturatedFat 1.3, Sodium 787, Carbohydrate 5.1, Fiber 1.2, Sugar 3.2, Protein 1
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- Toast walnuts in a nonstick skillet over medium heat, stirring frequently to prevent scorching, 5 minutes or until fragrant. Transfer walnuts to a plate, and set aside.
- Use a microplane grater or vegetable peeler to remove the zest from the orange (only the colorful skin, not the bitter white part underneath). If using a vegetable peeler, chop the zest finely; place zest in a large bowl. Carefully peel the orange with a knife, removing all of the white pith and outer membrane. Hold the fruit over the bowl and cut between the inner membranes to release the orange segments; let them drop into the bowl, along with the juices. Use clean hands to tear larger segments into smaller pieces.
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- Carb Star: Barley 9 grams of Resistant Starch per 1/2 cup In addition to Resistant Starch, barley is rich in soluble and insoluble fiber, which reduces appetite and keeps you regular. In one University of Minnesota study, participants reported significantly less hunger before lunch after they consumed a barley snack, compared with participants who consumed a snack made of refined rice.
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