Currently viewing the tag: "farro"
This salad takes a little planning and has a few steps to it, but with a little bit of strategics it is easy enough. And the work that goes into this is rewarded with lots of clean flavor and crunch. Although substantial on its own, if you need more protein, it will take easily to some chicken or bacon.
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The meaty, winey Portobello mushroom and the nutty starchy farro mellow the bitter and earthy flavor of the radicchio while the sweetness of the carrot and onion dice act as a counterpoint. This is a dish with some substance, and the mushrooms make a good substitute for meat texturally and flavor-wise.
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Using a slightly leaner salmon is a good strategy for this dish as the leeks and escarole have enough fatty qualities already. The Japanese peppers mentioned are fushimi and/or shishito peppers, which are quite mild but have a pleasantly “green” flavor. Searing adds another dimension of flavor that enhances the whole dish. Add shavings of carrot to the leeks and escarole (see recipe) or cook using a roll-cut and plate on the side. You can make this recipe using roast or grilled chicken or pork chops as well, but in this case the escarole-leeks will bring the richness instead of the salmon.
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Tagged with: carrots • escarole • farro • fish • fushimi peppers • leeks • peppers • salmon • shishito peppers
This salad is indeed inspired by traditional tabbouleh, and resulted from a hurried “tour du fridge” one night. For the cucumber, be sure to avoid any with waxed skin, or peel it, especially if the skin is thick. Smaller Japanese cucumbers are ideal. Any squash will do, but Costata Romanesco or Cousa are great because they take on color without getting mushy or bitter better than most other summer squash, and this salad is about the contrast between the chewy farro and the crisp cucumber and squash.
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Another salad from the Tour Du Fridge Department, or, what leftovers can be transformed into dinner? Leftover farro and lots of peppers led to this. You can use other chewy grains such as wheat berries or barley of you don’t have farro handy. Serve this as a side or part of a mezze/antipasto/appetizer spread.
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Tagged with: bell peppers • Corno di Toro peppers • farro • Hungarian hot wax peppers • lemon • parsley • peppers • scallions
For this recipe you will need ramekins or small soufflé dishes. The recipe calls for four 10 to 12 ounce ramekins, but you can use 8 ounce/1 cup ramekins as well. These are great “make ahead” dishes and can be stored in the freezer. Using left-over farro or other grain makes this dish easier. If you have more than enough stuffing, make extra packets and freeze them or use the stuffing in a frittata or as a sauté. Although this recipe looks long, it is not complex and really does not take too long to do.
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This light soup celebrates spring. If you have asparagus, add some 1/8th inch bias cut slices and you have all the local vegetable harbingers of the season. This recipe is more of a guideline, really. Feel free to play with it. You could just add the chard stems to the liquid, but the sautéing brings out sweetness in the stems, and wilting the chard in a separate pan gives a lighter, cleaner flavor to the broth. The fava greens are the tips of the plants, including some of the flowers. Add mushrooms, carrot shreds, whatever you find.
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Tagged with: chard • cheese • farro • fava beans • fava greens • green garlic • leeks • mushrooms • oyster mushrooms • soup • spring
This dish can be made with any beets you wish. If you have red beets, and fuyu persimmons, this is a great combination, both for flavor and visuals. The contrast of cold persimmon and hot beets is another layer of interest. This dish can be served as a side or starter, but is hearty enough to be a main course, although the flavors are bright. This recipe was inspired by a dish from Gramercy Tavern.
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This is a dish with lots of flavor, and while filling, it will not weigh you down. The apple adds an unexpected lightness and sweetness that plays well with the squash and makes an excellent foil for the earthiness of the other ingredients. Feel free to leave it out if it seems discordant to you. This basic recipe is a good starting point for playing with your food. Try different types of squash. Experiment with whatever leftover grains you might have. Switch the greens around as well as the mushrooms.
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Tagged with: apples • Carnival squash • farro • grains • Kabocha squash • kale • mushrooms • scallions • scotch kale • winter squash
Here, farro stands in for the rice in a little chewier, earthier rendition of risotto. Farrotto may actually predate risotto. This iteration, with the chard and plenty of garlic is quite down-to-earth, but you can use the same technique with mushrooms or lemon zest and juice to make it lighter flavored.
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Lacinato, also called cavolo nero (black cabbage), is a kale that benefits from long cooking. Its deep flavor and sturdy texture blend well with the chewy quality and sweet flavor of farro. This dish can be cooked with extra liquid to make a soupy dish, or cooked until dry as here. You could put the finished dish into an oiled gratin dish and crack eggs into it and bake it with cheese for a light entrée, or toss in sausage for a one pot meal.
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An all-vegetable and grain stuffing makes this lighter than the usual version with ground beef stuffing. This is a great way to use up left-over grains such as farro, bulgur, rice, or quinoa.
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Tagged with: basil • bell peppers • broccoli • chard • farro • grains • herbs • Italian parsley • mushrooms • onions • parsley • peppers • scallions • swiss chard • tomatoes
Farro is an ancient, unhybridized form of wheat that is also known as emmer wheat. It has recently become popular, as has spelt. Although some recipes say they are the same, they are not. Spelt (Triticum aestivum spelta) is a grain that takes longer to cook, and can use a soaking before cooking, where farro (Triticum dicoccum) cooks quicker. Farro is also sweeter tasting that spelt.
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INGREDIENTS:
½ bunch scallions, green parts and whites separated and sliced finely 2 cloves garlic, peeled and de-germed and minced 1 leaf of fresh sage, slivered finely 1 cup farro ¼ cup white wine 3 cups liquid (water, stock, a combination) Salt and pepper to taste 2-3 tablespoons olive oilContinue reading »
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