Tahini dressing:
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/2 teaspoon salt
3/4 cup farro
Spiced chickpeas:
1 15-ounce can chickpeas
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
Freshly ground pepper
Salt to taste
2 tomatoes
1 cucumber or zucchini
1 jalapeno (optional)
To make the dressing, combine dressing ingredients in a blender or food processor. Blend until smooth. Set the dressing aside until ready to use. (Keep in the refrigerator for up to 5 days.)
Rinse the farro. Place in a medium saucepan with 3 cups water, and a pinch of salt if desired, and bring to a low boil. Cover and cook for about 15 minutes, until tender. Drain off any remaining water or cook, uncovered, over medium-high heat, stirring constantly, until extra water has evaporated.
Rinse and drain the chickpeas. Heat the olive oil in a skillet over medium heat. Add the drained chickpeas. Sprinkle with spices. Stir the chickpeas to coat with the spices, then continue to saute for about 5 minutes, or until the outside of the chickpeas are slightly browned and blistered. Season with salt to taste. (Alternatively, roast in a 400 F oven for about 30 minutes.)
Chop the tomatoes and cucumber or zucchini. Finely chop the jalapeno, if using. Mix ingredients together, and drizzle with dressing.
Serves 4.
From BudgetBytes blog, with a few changes
Showing posts with label Farro. Show all posts
Showing posts with label Farro. Show all posts
Thursday, March 15, 2018
Wednesday, June 8, 2016
Kale, Roasted Brussels Sprout, and Farro Salad
1 pound Brussels sprouts
1 small onion
Olive oil
Salt and pepper
4 to 5 cups vegetable stock
1 cup farro
Salt and pepper
2 teaspoons dried basil
2 teaspoons dried oregano
Balsamic reduction
2 to 4 ounces kale
Extra-virgin olive oil
Heat oven to 400° F.
Trim the ends of the Brussels sprouts, and remove any yellow or brown outer leaves. Cut large sprouts in half. Cut onion into large dice. Toss Brussels sprouts and onions in a bowl with 3 tablespoons olive oil and generous pinches of salt and pepper. Spread vegetables in a baking dish and roast for 20 to 30 minutes, or until golden brown.
Meanwhile, bring 4 cups vegetable stock to a boil. Add farro and reduce heat slightly. Stir in basil and oregano. Partially cover; cook for 12 to 15 minutes, or until tender. Add vegetable stock as needed, so that some liquid remains with the farro when cooking is complete. Season with salt and pepper to taste. Add balsamic concentrate.
Chop kale roughly, or slice it into ribbons.
Combine roasted Brussels sprouts and onions, cooked farro, and kale, in a bowl. Stir in extra-virgin olive oil to taste.
Serves 2 to 4.
Recipe by me!
1 small onion
Olive oil
Salt and pepper
4 to 5 cups vegetable stock
1 cup farro
Salt and pepper
2 teaspoons dried basil
2 teaspoons dried oregano
Balsamic reduction
2 to 4 ounces kale
Extra-virgin olive oil
Heat oven to 400° F.
Trim the ends of the Brussels sprouts, and remove any yellow or brown outer leaves. Cut large sprouts in half. Cut onion into large dice. Toss Brussels sprouts and onions in a bowl with 3 tablespoons olive oil and generous pinches of salt and pepper. Spread vegetables in a baking dish and roast for 20 to 30 minutes, or until golden brown.
Meanwhile, bring 4 cups vegetable stock to a boil. Add farro and reduce heat slightly. Stir in basil and oregano. Partially cover; cook for 12 to 15 minutes, or until tender. Add vegetable stock as needed, so that some liquid remains with the farro when cooking is complete. Season with salt and pepper to taste. Add balsamic concentrate.
Chop kale roughly, or slice it into ribbons.
Combine roasted Brussels sprouts and onions, cooked farro, and kale, in a bowl. Stir in extra-virgin olive oil to taste.
Serves 2 to 4.
Recipe by me!
Monday, May 23, 2016
Mediterranean Farro Salad
1/2 cup vinegar
1/2 cup water
Small red onion, finely diced (about 2/3 cup)
3 cups vegetable stock
1 cup uncooked farro, rinsed and drained
1 large cucumber, seeded and finely diced
2/3 cup finely diced roasted red peppers
1/2 cup finely diced sun-dried tomatoes
1 cup cherry tomatoes, quartered
1/2 cup crumbled feta cheese
1/4 cup finely-chopped fresh parsley
For vinaigrette:
3 tablespoons olive oil
1 tablespoon freshly-squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
Pinch of garlic powder
Pinch of salt
Pinch of black pepper
Bring vinegar and water to simmer in a small saucepan. Add onion, let cook in pan for 1 minute, then cover, remove from heat, and let stand for 15 minutes.
Stir together stock and farro in a medium saucepan. Cover and bring to a low boil for 15 minutes, or until chewy. Remove from heat, and drain off any extra
stock once the farro is cooked. Let
farro cool for at least 10 minutes.
Transfer farro to a large mixing bowl, and add in remaining
ingredients. Drain pickled onions and add onions to bowl.
Whisk together vinaigrette ingredients until combined. Mix vinaigrette into salad.
Toss until combined. Season to taste.
Serve immediately, or cover and refrigerate for up to 2
days.
Friday, April 24, 2015
Buttermilk Asparagus Salad
1 clove garlic
2 tablespoons extra virgin olive oil
1 bunch of asparagus, trimmed and cut into 1-inch segments
2 tablespoons white wine or rice wine vinegar
1/2 cup buttermilk
1/2 teaspoon sea salt
1 cup cooked farro
1/2 cup chopped cilantro
1/2 cup sprouts
2 to 3 small seedless cucumbers, cut into 1/2-inch pieces
Crush the garlic, and combine with 2 tablespoons olive oil in a small bowl. Allow to stand and infuse during the following preparations.
Put 1/4 cup water, a splash of olive oil, and a pinch of salt in a skillet. Bring to a simmer over medium high heat, then add the asparagus. Cover and cook until the asparagus is just tender and bright in color, barely a minute. Drain, then run under cold water.
Remove garlic from oil and discard garlic. Whisk oil together with vinegar, buttermilk, and salt.
Just before ready to serve the salad, combine the asparagus, cooked farro, cilantro, sprouts, and cucumbers in a large bowl. Coat generously with buttermilk dressing to taste, and toss well before serving.
Serves 2 to 4.
From 101 Cookbooks blog
2 tablespoons extra virgin olive oil
1 bunch of asparagus, trimmed and cut into 1-inch segments
2 tablespoons white wine or rice wine vinegar
1/2 cup buttermilk
1/2 teaspoon sea salt
1 cup cooked farro
1/2 cup chopped cilantro
1/2 cup sprouts
2 to 3 small seedless cucumbers, cut into 1/2-inch pieces
Crush the garlic, and combine with 2 tablespoons olive oil in a small bowl. Allow to stand and infuse during the following preparations.
Put 1/4 cup water, a splash of olive oil, and a pinch of salt in a skillet. Bring to a simmer over medium high heat, then add the asparagus. Cover and cook until the asparagus is just tender and bright in color, barely a minute. Drain, then run under cold water.
Remove garlic from oil and discard garlic. Whisk oil together with vinegar, buttermilk, and salt.
Just before ready to serve the salad, combine the asparagus, cooked farro, cilantro, sprouts, and cucumbers in a large bowl. Coat generously with buttermilk dressing to taste, and toss well before serving.
Serves 2 to 4.
From 101 Cookbooks blog
Monday, November 10, 2014
Farro and Bean Stew
1 pound red beans, soaked for at least 4 hours, preferably overnight, then drained, plus 10 cups water
or 1-2 cans red beans, rinsed and drained, plus 5 to 6 cups vegetable broth
3 tablespoons olive oil
1 medium onion, chopped
28-ounce can chopped tomatoes
2 medium carrots, chopped
1/2 pound potatoes, peeled and chopped
1 cup pearled farro
1/2 head savoy, napa, or green cabbage, chopped
Parmesan and olive oil to serve
Cook the soaked beans in a large pot with 10 cups of water. When the beans are cooked, remove a generous scoop of them from the pot, place in a bowl and mash them well. Return mashed beans to the pot. (If using canned beans, mash some and then mix mashed and whole beans with vegetable broth.)
In a separate pan, saute the onion in olive oil over medium-high heat. When onion begins to color, add to the bean broth. Stir in the tomatoes, carrots, potatoes, and farro. Bring to a boil again, then turn the heat down to medium-low. Simmer, stirring occasionally, until the farro is cooked through, about 20 to 30 minutes. Be sure the vegetables are cooked through as well. Stir in the cabbage and cook for a few minutes more, until soft. Add more water or broth as needed, one cup at a time, to reach desired consistency. Salt to taste, starting with 1 teaspoon.
Serve topped with grated Parmesan and a drizzle of olive oil.
Serves 12.
From 101 Cookbooks blog
or 1-2 cans red beans, rinsed and drained, plus 5 to 6 cups vegetable broth
3 tablespoons olive oil
1 medium onion, chopped
28-ounce can chopped tomatoes
2 medium carrots, chopped
1/2 pound potatoes, peeled and chopped
1 cup pearled farro
1/2 head savoy, napa, or green cabbage, chopped
Parmesan and olive oil to serve
Cook the soaked beans in a large pot with 10 cups of water. When the beans are cooked, remove a generous scoop of them from the pot, place in a bowl and mash them well. Return mashed beans to the pot. (If using canned beans, mash some and then mix mashed and whole beans with vegetable broth.)
In a separate pan, saute the onion in olive oil over medium-high heat. When onion begins to color, add to the bean broth. Stir in the tomatoes, carrots, potatoes, and farro. Bring to a boil again, then turn the heat down to medium-low. Simmer, stirring occasionally, until the farro is cooked through, about 20 to 30 minutes. Be sure the vegetables are cooked through as well. Stir in the cabbage and cook for a few minutes more, until soft. Add more water or broth as needed, one cup at a time, to reach desired consistency. Salt to taste, starting with 1 teaspoon.
Serve topped with grated Parmesan and a drizzle of olive oil.
Serves 12.
From 101 Cookbooks blog
Sunday, March 2, 2014
White Bean and Black Kale Minestra with Farro
1 cup navy, cannellini, or other white beans, soaked
3 garlic cloves, peeled and crushed
A few sage leaves, a bay leaf, 4 parsley sprigs
1 1/2 teaspoons sea salt
3/4 cup farro, covered with cold water for at least 1 hour
2 to 4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3/4 cup diced carrot
3/4 cup diced celery
3/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 garlic cloves, crushed and chopped
2 tablespoons tomato paste
Splash of red or white wine or water
4 cups shredded black, Russian, or regular kale leaves
Sea salt and freshly ground pepper
One 15-ounce can organic diced tomatoes with juice
Extra virgin olive oil
Parmigiano-Reggiano for grating
1 cup bread crumbs browned in oil with minced rosemary (optional)
Drain and rinse the beans and put them in a pot with 10 cups water and the aromatics. Bring to a boil, reduce the heat to a simmer, and cook, covered, for an hour. Add 1 1/2 teaspoons salt and continue cooking until the beans are tender, another 30 minutes or so. Pick out the garlic cloves and herbs. Drain the beans and reserve the liquid.
Heat the oil in a wide soup pot. Add the onion, carrot, celery, herbs, and garlic. Cook over medium heat, giving the contents a stir every so often, until softened, aromatic, and golden, about 15 minutes. Stir in the tomato paste and continue cooking for 5 minutes, or until there is a glaze on the bottom of the pan, then add the wine to deglaze the pan.
Add the kale, the drained farro, 1 teaspoon salt, and 1 cup water. After a few minutes, when the kale has wilted, add the tomatoes and the beans and their liquid. Bring to a boil, then reduce the heat to low, cover the pot, and simmer slowly until the farro is plump and tender, about 25 minutes.
Taste for salt and serve with freshly ground pepper, a spoonful of good olive oil, a grating of cheese in each bowl - and bread crumbs if desired..
Makes 3 quarts.
From Vegetable Soups by Deborah Madison
3 garlic cloves, peeled and crushed
A few sage leaves, a bay leaf, 4 parsley sprigs
1 1/2 teaspoons sea salt
3/4 cup farro, covered with cold water for at least 1 hour
2 to 4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3/4 cup diced carrot
3/4 cup diced celery
3/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 garlic cloves, crushed and chopped
2 tablespoons tomato paste
Splash of red or white wine or water
4 cups shredded black, Russian, or regular kale leaves
Sea salt and freshly ground pepper
One 15-ounce can organic diced tomatoes with juice
Extra virgin olive oil
Parmigiano-Reggiano for grating
1 cup bread crumbs browned in oil with minced rosemary (optional)
Drain and rinse the beans and put them in a pot with 10 cups water and the aromatics. Bring to a boil, reduce the heat to a simmer, and cook, covered, for an hour. Add 1 1/2 teaspoons salt and continue cooking until the beans are tender, another 30 minutes or so. Pick out the garlic cloves and herbs. Drain the beans and reserve the liquid.
Heat the oil in a wide soup pot. Add the onion, carrot, celery, herbs, and garlic. Cook over medium heat, giving the contents a stir every so often, until softened, aromatic, and golden, about 15 minutes. Stir in the tomato paste and continue cooking for 5 minutes, or until there is a glaze on the bottom of the pan, then add the wine to deglaze the pan.
Add the kale, the drained farro, 1 teaspoon salt, and 1 cup water. After a few minutes, when the kale has wilted, add the tomatoes and the beans and their liquid. Bring to a boil, then reduce the heat to low, cover the pot, and simmer slowly until the farro is plump and tender, about 25 minutes.
Taste for salt and serve with freshly ground pepper, a spoonful of good olive oil, a grating of cheese in each bowl - and bread crumbs if desired..
Makes 3 quarts.
From Vegetable Soups by Deborah Madison
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