Farro with Carrots

This is the perfect side to roasted chicken – so good.

  • 1 c Farro
  • 12 oz shredded carrots
  • 1/3 c Parmesan cheese, grated
  • 2 tbsp olive oil
  • 1 bunch of scallions, chopped
  • Salt and pepper

Cook Farro according to package. Add 1/2 c more water and bring to a boil. Stir in carrots and reduce to simmer. Cook until water is absorbed. Stir in olive oil, cheese, scallions and season with salt and pepper.

Serve 4.

Farro with Asparagus, Pea Pesto and Cured Olives

This spring on a plate!!

Ingredients:
3/4 c pearled farro
1 bunch of asparagus
1/2 c pea pesto
2 c arugula
Salt and Pepper
1/4 c grated parmesan cheese
1/4 c pine nuts
1/2 c oil cured olives, chopped
1/4 c chives, chopped

Pea Pesto:
1 c peas
3 tbsp olive oil
2 c basil leaves
2 oz parmesan
1/4 c walnuts, toasted
Zest and juice of 2 lemons
1/2 tsp salt

Comine all pesto ingredients in a food processor or blender until smooth.

Cook farro according to package.

Bring a large pot of salted water to a boil. Cook Asparagus for 3 minutes until bright green. Plunge in an ice bath and slice thin on the diagonal.

Combine the asparagus, farro, olives, cheese, chives, Pesto and pine nuts.

Serves 6.

Toasted Farro with Spinach and Tahini

This is influenced from F&W – it is wonderfully nutty.

Ingredients:
3/4 c farro
1 tbsp tahini
1 tbsp olive oil
1 tbps vegetable oil
2 packed c baby spinach, chopped
1/2 c parsley leaves
2 tbsp lemon juice
Salt
Pomegranate molasses, for drizzling

In a saucepan, cover the farro with water and bring to a boil. Cover and cook over moderate heat until just tender, 12 minutes. Drain and transfer to a medium bowl. Refrigerate for about 30 minutes, until chilled.

In a small bowl, whisk 2 tbsp of water with the tahini and olive oil.

In a skillet, heat the vegetable oil. Add the farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes. Add 1/4 c of water and the greens and cook over moderate heat, stirring a few times, until the greens are just tender, about 2 minutes. Stir in the parsley and the tahini mixture and remove from the heat. Stir in the lemon juice and season with salt. Transfer the farro to a bowl, drizzle with pomegranate molasses and serve.

Serves 4.

Beef and Farro Stew

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This one was inspired by F&W, I made a few minor changes. This is a stick to your ribs kind of meal, perfect for a chilly winter night.

Ingredients:
1 TBSP canola oil
1 1/2 lb stew meat, cut into 1-inch pieces
Salt and pepper
9 c chicken stock
1 head of garlic, peeled
6 thyme sprigs
3 bay leaves
1 c farro
2 tomatoes, chopped
1 leek, light green and white parts only, thinly sliced
2 celery ribs, thinly sliced
3 small carrots, chopped
2 white miso
2 tsp smoked paprika
Parmigiano-Reggiano cheese, grated

In a large pot heat the oil. Season the meat with salt and pepper, add half to the pot and cook over moderate heat, turning, until browned, about 5 minutes; using a slotted spoon, transfer to a large plate. Repeat with the remaining meat.

Add 1 c of the stock and stir, scraping up any browned bits. Add the remaining stock along with the meat, garlic, thyme and bay leaves and bring to a simmer.

Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours.

Stir in the farro and bring to a simmer. Cover and cook over moderate heat until the farro is almost tender, 20 minutes.

Stir in the tomatoes, leek, celery, carrots, miso and paprika. Cover and cook until the vegetables are tender, about 10 minutes. Discard the thyme sprigs.

Serves 6 – 8.

Pork Belly and Asparagus on Farro

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It was one of those days and at 6 I had no idea what to make for dinner. Quick scan of the fridge and pantry and this is what I came up with. Thanks god for Trader Joe’s pork belly, just crispy up and serve.

Ingredients:
1 package TJs pork belly, cut into 1/4 inch dice
1 bunch of asparagus, cut into 1/2 inch pieces
1 c farro
Asiago cheese
Aleppo pepper

Rinse farro and place in a small pot with 2 c water and a pinch of salt. Bring to a boil, then simmer for 20 minutes until the water is absorbed. Turn off heat.

In a large skillet, cook pork over medium high heat for 5 minutes, add asparagus and cook for 5 minutes longer until pork is crispy. Stir frequently.

Place a scope of farro in a bowl, scoop asparagus and pork onto farro, top with a little finely grated Asiago and Aleppo pepper.

Serves 2 as main, 4 as a side.

Cherry Farro Salad

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This one came from Sunset Magazine. I love the combo of sweet cherries with the farro and almonds, perfect with a roast chicken.

1 c farro, rinsed
1/4 c white balsamic vinegar
3 TBSP olive oil
Salt and pepper
2 c cherries, pitted & halved
1/2 c feta, crumbles
1/4 c slivered almonds, toasted
1/2 small red onion, sliced thin
1/4 c chopped mint

Cook farro according to package and cool. Toss with remaining ingredients and serve.

Serves 4 – 6

Ham, Asparagus and Farro with Egg

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Last night was one of those nights when dinner came together by cleaning out the fridge. I do have to say it turned into quite the tasty meal.

Ingredients:
1 c farro, cooked according to package
1 bunch of asparagus, cut into 1 inch pieces
3 stalk green garlic, white and green parts sliced thin
1 c ham, diced
Olive oil
Salt and pepper
2 Eggs
Pecorino, grated

In a large skillet, heat oil over medium heat, add asparagus, garlic, and ham and cook for about 4 minutes. Season with salt and pepper.

In a non stick skillet sprayed will olive oil, cook the eggs over medium heat for about 4 minutes.

Fill a bowl with a couple scoops of farro, topped with asparagus mixture, cheese and egg.

Serves 2 – 4.

Farro Asparagus and Walnut Salad

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This salad is amazing! Ir makes a food size batch, so I served it on a bed or arugula. This would be great for a picnic or a weeknight along with chicken or steak.

Ingredients
1 lb asparagus, trimmed and cut into 1-inch pieces
olive oil, for drizzling
salt and pepper
3/4 c farro
1/2 c chopped red onion
1 c chopped arugula
1 c chopped walnuts
1/4 c freshly grated pecorino cheese

Vinaigrette
1/4 c fresh orange juice
1 TBSP fresh lemon juice
1 TBSP red wine vinegar
3 TBSP olive oil
Salt and pepper

Preheat the oven to 400 degrees F.

Arrange the asparagus on a baking sheet. Spray with oil and season with salt and pepper. Toss to coat. Roast for 8 to 10 minutes until the crisp-tender.

In a small saucepan, bring 2 cups of water and the farro to a boil over high heat. Reduce the heat to a simmer and cover with a lid. Cook the farro about 25 to 30 minutes until tender. Drain the farro.

Meanwhile, make the vinaigrette. In a small bowl, add the orange juice, lemon juice, red wine vinegar, and olive oil. Whisk together until combined. Season with salt and pepper.

In a large serving bowl, add the farro, asparagus, red onion, walnuts, and pecorino. Pour 1/4 of the vinaigrette over the salad. Gently toss to coat. Season with salt and pepper to taste and serve on a bed of arugula tosses with the dressing.

Serves 4 – 6.

Farro with Scallops and Saffron Sauce

This recipe is adapted from La Cucina Italiana, my favorite Italian Cooking Magazine and a great little iPad app. It comes together in less than an hour and tastes like something from a super fancy italian restaurant. You can easily double it for guests. If you’re not watching your waist you can swap heavy cream with half and half.

Ingredients:
1 bunch of very thin asparagus, cut into 1 inch length
1/2 c farro
1/2 lb of scallops
1/4 c half and half
1/2 tsp saffron threads, crushed
1 Tsp butter
2 tsp olive oil
2 TBSP shallots, finely diced
2 TBSP dry white wine
1 1/2 TBSP chopped parsley

Steam asparagus until crisp, about 2 minutes, transfer to an ice bath. Once cooled slice asparagus into 1 inch lengths. Use 1 1/2 c of the water used to steam asparagus, pour into to medium pot and add the farro, cook over medium heat covered until all the water is absorbed, about 20 minutes.

Mix saffron with heavy cream. In a small saucepan, melt butter over medium heat and add shallot, cook for 5 minutes until softened. Add wine and cook until almost evaporated. Add cream, cook 2 minutes whisking constantly. Reduce to a simmer whisking occasionally until thickened and reduced by 1/2, about 5 minutes.

Heat olive oil in a non-stick skillet over medium-high heat. Add scallops, cook 1 minute then turn over. Add farro and asparagus, cook 1 minute more. Add salt, pepper and chopped parsley.

Spoon 1/2 the sauce onto a plate. Spoon scallops and farro onto plate. Serve.

Serves 2.
11 WW PP.

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