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Entries tagged with 'Farro'

Farro Salad With Blue Cheese, Pine Nuts, and Tomatoes

Serious Eats Jennifer Olvera 3 comments

In this simple recipe, farro is simmered with onion, garlic and carrot to impart flavor. Then, it's combined with a host of fresh ingredients: juicy tomatoes, cucumbers and herbs, all of which are tied together with red wine vinaigrette, pine nuts and crumbled blue cheese. More

Warm Farro Salad With Asparagus, Peas, and Feta

Serious Eats Yasmin Fahr 4 comments

This warm one-pot farro salad is loaded with tender spring peas and asparagus, along with heartier ingredients like kale and crunchy almonds. Tossed with a tangy lemon-mustard vinaigrette and briny feta cheese, it's a healthy dish that celebrates of the transition from winter to spring. More

Farro With Sweet Red Bell Peppers, Kale, and Goat Cheese

Serious Eats Nick Kindelsperger 3 comments

This recipe is not what you think it is. I know it looks like a haphazard affair of roasted vegetables tossed on top of farro, but there is more going on here. More

Italian Easy: Farro Salad with Lentils, Beans and Oven Roasted Vegetables

Serious Eats Deborah Mele 9 comments

Farro has a slightly nutty taste and a tender al dente texture that makes it ideal for salads. More

Make-Ahead Farro with Radicchio, Prosciutto and Orange

Serious Eats Suzanne Lehrer Post a comment

Sitting overnight gives the orange flavors time to permeate the dish, offset by salty, fatty prosciutto, bitter raddichio and balsamic. Farro is more than an afterthought here; every nutty grain absorbs bitter, tart and sweet flavors. More

Farro Salad with Squid, White Beans, and Green Beans

Serious Eats Nick Kindelsperger 1 comment

There is something so satisfying about a farro salad, especially when it's a complete meal. All you have to do is toss some in a big bowl, grab a fork, and dig in. More

Lidia Bastianich's Farro with Tuna and Tomatoes

Serious Eats Nick Kindelsperger 1 comment

Lidia Bastianich doesn't traffic in trends, so I knew that this recipe in Lidia's Italy wasn't just thrown in to capitalize on farro's recent surge in healthy appeal. As she writes in the caption, it actually came from a restaurant called Le Lampare in Trani, Italy. The tuna, caper, and tomato sauce would probably go well with about any pasta shape (I certainly wouldn't mind it), but seems to really come alive when paired with the farro. More

Ripe's Cremini Farro Hash with Poached Eggs

Serious Eats Caroline Russock Post a comment

With flecks of thyme and a touch of tangy sour cream, this farro mushroom hash would be great on its own, but finishing it off with perfectly poached eggs puts it over the top. It's a winner. More

Suvir Saran's Farro and Mushroom Burgers

Serious Eats Caroline Russock 1 comment

Nutty, chewy, and good for you to boot, farro is a great grain. It can be slowly simmered and stirred in place of rice for risotto, tossed with veggies and chilled as a salad, or fried into crisp little patties for these Farro and Mushroom Burgers. More

Farro and Roasted Pepper Salad

Serious Eats Nick Kindelsperger 4 comments

Farro White Bean Salad with Lemon Vinaigrette

Serious Eats Carrie Vasios Mullins Post a comment

This hearty salad combines nutty farro and creamy white beans in a bright lemon vinaigrette. More

Dinner Tonight: Apple, Almond, and Smoked Mozzarella Farro Salad

Serious Eats Nick Kindelsperger 6 comments

The combination of almonds, sweet dried cranberries, and apples is never bad, and the addition of smoked mozzarella adds another layer of flavor. The farro cooks up plump and distinct, making each bite filling. The wine-roasted garlic is easily the most complicated part of this very simple recipe. More

Cook the Book: Kale Salad with Toasted Coconut

Serious Eats Caroline Russock 3 comments

Something magical happens when you put dry kale in the oven. As the moisture leaves the tough raw kale, the leaves are transformed into dark green potato chip-crisp bites. Health food aficionados call them kale chips and virtuously sub them in for starchier snacks. Heidi Swanson, author of Super Natural Every Day, takes kale chips a step further by using them as a base for a grain salad. More

Sunday Supper: Grilled Lobster Tails with Warm Farro, Roasted Corn and Tomato Salad

Serious Eats Sydney Oland Post a comment

Simple meals that feel elegant are just what Sunday evenings in the summer call for—and this grain salad with grilled lobster is just that. Although this dish is equally successful using a grill pan or an actual grill, it's far more festive to sear these tails outdoors. If you've never cooked farro before, it's a whole grain that to me feels somewhere between brown rice and barley, and it's delicious served room temperature in this salad. More

Dinner Tonight: Farro Risotto with Rapini

Serious Eats Nick Kindelsperger 1 comment

I was so happy when I found a lovely bunch of rapini (AKA broccoli rabe) at the market, that I purchased it without even thinking about how to use it. Of course, there are all the usual suspects: with pasta and Italian sausage, or with mozzarella and red peppers. But I needed a new way to use the famously bitter green. More

Dinner Tonight: Italian Kale and Farro Soup

Serious Eats Blake Royer 4 comments

Minestrone is a perfect expression of all kinds of exciting new vegetables coming into season. April is certainly here, but the fact is we're not quite there yet with the produce (at least here in Chicago) where you can simmer fresh vegetables with some water and call it dinner (my favorite variation is with some pesto stirred in). That's why this recipe caught my eye: It's rich and satisfying thanks to root vegetables, but bright and leafy thanks to the canned tomatoes and a winter staple like kale. More

Farro, White Bean, and Preserved Lemon Salad

Serious Eats Blake Royer 6 comments

This recipe with white beans is probably my favorite farro salad yet. The creamy beans play a huge role in that, along with the sweet tender leeks and fresh parsley. But it's the chunks of salty, citrusy preserved lemon, a condiment often used in Moroccan cooking, that really takes this salad to the next level. More

Dinner Tonight: Farro Salad with Roasted Kale and Beets

Serious Eats Blake Royer 2 comments

Nothing beats the deep flavor of caramelization the oven provides. That was the only inspiration for this recipe—that and a bag of farro in the pantry, the nutty grain that's as healthy as brown rice but cooks in half the time (while tasting twice as good). I was surprised at how delicious it all came out, the way simple in-season food often does. More

Steamed Farro

Serious Eats helenjane Post a comment

Farro doubles in volume when cooked, so that small bag goes much farther than you think it will. Be sure you buy farro perlato—this means the chewy outside hull was removed and the farro will cook to a much softer... More

Eat for Eight Bucks: Farro Salad

Serious Eats Robin Bellinger 1 comment

This will not look like much of a meal to some of you, but for me a bowl of simply dressed grains and vegetables is about as good as it gets, at least when I can't devote much thought and energy to satisfying my stomach. This farro salad is wonderful to have around, since it can serve as a healthy snack or emergency provisions if a big dinner is taking longer to prepare than you had anticipated. More

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