ITALIAN FARRO SALAD
Steps:
- Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
- While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
- Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 (of 10), about 1 cup, Calories 166 kcal, Carbohydrate 21 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Fiber 4 g, Sugar 3 g
INSALATA DI FARRO: SPELT SALAD
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a saucepan, heat up 3 tablespoons olive oil; then add the garlic and farro. Cook the garlic until golden, allowing the farro to get toasted as well. Stir to prevent sticking. Add vegetable broth, a few ladles at a time as you would preparing risotto. Continue stirring and add more broth, a little at a time, as it evaporates. Cook until the farro is soft. In another saucepan, heat up 4 tablespoons olive oil. Add the onion, zucchini, red pepper, eggplant, and then the tomatoes. Add the salt and cook until tender. If the pan is drying out, avoid adding more oil, just add some vegetable broth to help cook the vegetables. Once the vegetables are soft, remove from the heat and add to the farro. Then add the parsley and mint and mix well. Plate the dish, top with walnuts and drizzle with olive oil.
ONE-POT MEDITERRANEAN CHICKEN AND FARRO
This one-pot chicken and farro dish is packed with Mediterranean flavors, marrying briny olives, tangy feta and sweet sun-dried tomatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large braiser or large Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry and season with salt and pepper on both sides. When the oil is hot, add the chicken thighs, skin-side down, and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip the chicken, cook for 2 more minutes and remove to a plate. (The chicken will not be cooked through at this point.) Pour off the excess fat from the braiser, leaving behind 2 tablespoons of it.
- Reduce the heat to medium high, add the onions, garlic and red pepper flakes and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Stir in the farro until combined. Add the wine and cook for 1 minute, scraping up the brown bits from the bottom with a wooden spoon. Add the chicken stock and bring to a simmer, about 2 minutes. Stir in the sun-dried tomatoes and olives. Place the chicken on top, skin-side up, in a single layer and add any residual juices from the plate.
- Cover the braiser and bake until the farro is tender, most of the liquid has evaporated and the chicken is cooked through, 30 to 35 minutes.
- Meanwhile, add the lemon zest, feta and dill to a small bowl and toss to combine.
- Remove the braiser from the oven and squeeze the juice of the zested lemon over the top of the dish. Sprinkle with the feta and dill mixture and serve.
CHICKEN & FARRO (SPELT) SALAD
This recipe was published in the Sunday magazine. Created by Ray McVinnie a top restraunt owner, author and judge on NZ's Top Masterchef NZ. I hadn't used Farro before and it is delicious. Almost like a cross between barley and brown rice. It cooks up with a lovely nutty, creamy, soft texture. I found this so delicious I made it a couple of times in the same week. I used chicken tener loins in place of the breasts as I find that breasts frequently become dry when cooked.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 30m
Yield 4-6 serves, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees Celsius.
- Bring large saucepan of water to the boil and add the farro. Boil until tender, (about 25 minutes) drain well and place in a large salad bowl.
- Heat frying pan over a moderate heat and add the oil, garlic and chicken. Brown the chicken, then place in an oven proof dish with the hot oil and garlic and roast for about 20 minutes until cooked.
- Remove from oven, take the chicken out of the dish and slice across the grain of the meat. Add to the farro.
- Put the remaining ingredients into the salad bowl and mix carefully. Taste, season and mix again.
- Enjoy.
Nutrition Facts : Calories 1044.5, Fat 52.5, SaturatedFat 9.3, Cholesterol 92.8, Sodium 649.4, Carbohydrate 101.3, Fiber 17.1, Sugar 13.1, Protein 51.2
POMEGRANATE, CHICKEN AND FARRO SALAD
This chicken and pomegranate salad is special-simple, yet sophisticated-and never fails to win raves. I use quick-cooking farro, which takes only 10 minutes on the stovetop. Many stores now carry packaged pomegranate seeds in the refrigerated produce section year-round. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool. , Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. In a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.
Nutrition Facts : Calories 482 calories, Fat 24g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 251mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 9g fiber), Protein 23g protein.
CHICKEN, GREEN BEAN, CORN, AND FARRO SALAD WITH GOAT CHEESE
Provided by Jeanne Thiel Kelley
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
- Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
- Mix farro, chicken, and green beans in large bowl; add corn and green onions.
- Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
- Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
- Available at specialty foods stores, natural foods stores, and Italian markets.
CURRIED SPELT SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Onion Side Picnic High Fiber Lunch Curry Arugula Healthy Low Cholesterol Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
- Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
- Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.
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SALAD WITH CHICKEN AND CRISPY FARRO RECIPE - REAL SIMPLE
From realsimple.com
Cuisine AmericanTotal Time 30 minsCategory SaladCalories 440 per serving
- Preheat broiler with rack 5 inches from heat. Toss farro, 1 tablespoon oil, and ⅛ teaspoon salt on a large, rimmed baking sheet. Broil, stirring halfway through, until farro has a crispy, chewy texture, about 5 minutes. Transfer farro to a large, towel lined plate. Let cool for 5 to 10 minutes.
- Toss asparagus, 1 tablespoon oil, and ⅛ teaspoon each salt and pepper on same baking sheet. Broil until asparagus is crisp-tender, about 4 minutes. Cut asparagus into 1-inch pieces.
- Whisk lemon juice, honey, and remaining ¼ cup oil in a large bowl until combined. Add arugula, chicken, radishes, asparagus, and remaining ¼ teaspoon salt and ⅛ teaspoon pepper; toss gently to coat. Serve salad topped with crispy farro.
FARRO SALAD WITH GRILLED CHICKEN - EATINGWELL
From eatingwell.com
5/5 (3)Total Time 40 minsServings 6Calories 378 per serving
- Toast farro in a medium saucepan over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, 15 to 17 minutes. Drain and rinse under cold water until cool.
- Meanwhile, cut chicken in half or thirds horizontally so the pieces are no more than 1/2 inch thick. Brush with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 7 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Slice the chicken.
- Whisk vinegar, crushed red pepper and ground pepper with the remaining 1/4 cup oil and 1 teaspoon salt in a large bowl. Add bell pepper, celery, celery leaves, onion, the farro and the chicken; stir to combine.
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