WARM FARRO SALAD
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 0
Steps:
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
- Serves: 4 (side); Calories: 293; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 9 grams; Total carbohydrates: 47 grams; Sugar: 4 grams; Fiber: 10 grams; Cholesterol: 6 milligrams; Sodium: 689 milligrams
HEALTHY WARM FARRO SALAD
The is a quick and delicious side that my kids love! This salad can be served warm or cold. It is great as a packed lunch too!
Provided by Cris
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
- Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
- Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 26.4 g, Cholesterol 9.1 mg, Fat 5.6 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 1.8 g, Sodium 630.6 mg, Sugar 0.4 g
WARM FARRO-AND-WINTER-GREENS SALAD
In this easy and nourishing recipe, nutty farro enriches a warm winter salad that features earthy beets, protein-packed shrimp, crisp winter greens, and briny feta cheese.
Provided by Greg Lofts
Categories Shrimp Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large heatproof bowl, whisk together mustard, vinegar, and 1/4 cup oil; season with salt and pepper. Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shrimp, season, and cook, stirring a few times, until firm and just cooked through, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
- Return skillet to medium-high heat; swirl in remaining 1 tablespoon oil. Add farro and shallots; season. Cook, stirring occasionally, until farro is warmed through and has a nutty aroma, 4 to 5 minutes.
- Transfer mixture to bowl with vinaigrette and toss to combine. Toss in greens, shrimp, beets, and feta; serve.
WARM FARRO SPINACH FETA SALAD OR SIDE DISH
Excellent salad or side dish made from farro, spinach and feta. It is easy to make and tastes really good.
Provided by Gils Smokin Kitchen
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl and set aside.
- Combine chicken broth and farro together in a large sauce pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
- Stir olive oil mixture into farro until farro is coated. Add spinach to farro mixture; cook and stir until spinach is heated, 2 to 3 minutes. Sprinkle feta cheese over farro and spinach and stir until cheese is incorporated.
- Season with more salt and pepper if desired.
Nutrition Facts : Calories 195.3, Fat 14.2, SaturatedFat 5.4, Cholesterol 25, Sodium 780.4, Carbohydrate 8.2, Fiber 3.7, Sugar 2.5, Protein 11.2
NY TIMES FARRO SALAD WITH BEETS, BEET GREENS AND FETA
Farro is a sturdy grain that stands up well to such lusty ingredients as beet greens. The flavor is sweet and nutty, and it contrasts nicely with salty feta or goat cheese. The farro will absorb the color from red beets, giving this salad a pinkish tint. Be sure to cook the farro until tender, or else the salad will be chewy.
Provided by Nado2003
Categories Grains
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
- 2. Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- 3. While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Nutrition Facts : Calories 141.4, Fat 15.1, SaturatedFat 3, Cholesterol 6.7, Sodium 92.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 1.2
HEALTHY FARRO SALAD WITH AUTUMN GREENS AND ROASTED GRAPES
Hardy mixed greens are tossed with nutty farro, sweet roasted grapes and red onions, and a bright red-wine vinaigrette for a glorious grain salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees with a rack in the upper and lower thirds.
- In a medium saucepan, combine farro and 1 1/2 teaspoons salt; cover with water by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
- Meanwhile, combine grapes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Place red onion slices on a separate baking sheet and drizzle with 1 tablespoon olive oil. Flip slices and drizzle with another tablespoon olive oil. Season with salt and pepper. Transfer baking sheet with onions on the bottom rack of oven and baking sheet with grapes to top rack. Roast, flipping onions every 15 minutes, until onions are golden brown and grapes have burst, about 45 minutes.
- Transfer roasted grapes and onions to bowl with farro. Toss with remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper. Toss well to combine and let cool, about 20 minutes.
- Immediately before serving, gently toss in greens. Season to taste with additional salt, pepper, and red wine vinegar. Transfer to a platter, top with goat cheese, if desired, and serve.
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