CITRUS-GLAZED PORK WITH FARRO
We baked our pork tenderloin with warm spices, like ground cumin and paprika, and oranges so it can absorb additional flavors while it cooks in the oven. This pairs perfectly with the hearty nuttiness of farro and gets rounded out by the sweet-tart pop of pomegranate seeds.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the red onion; cook, stirring, until golden, 5 minutes. Add the farro, 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste and bring to a boil. Reduce the heat to medium; simmer until the farro is just tender, 25 minutes. Stir in the Brussels sprouts and cook until tender, 5 minutes. Season with salt and pepper.
- Mix the lime and orange juices with the honey. Season the pork with the cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and oranges; cook, turning the pork, until browned, 5 minutes. Flip the orange wedges; add the juice mixture.
- Transfer the skillet to the oven; bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes. Let rest 5 minutes, then slice and drizzle with the pan juices. Serve with the oranges and farro; top with pomegranate seeds.
Nutrition Facts : Calories 440 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 638 milligrams, Carbohydrate 53 grams, Fiber 6 grams, Protein 32 grams, Sugar 16 grams
FARRO-CITRUS SALAD WITH SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil. Add the farro, stir and reduce the heat to low; simmer until tender, 20 to 25 minutes. Drain.
- Meanwhile, grate the zest of 1/2 blood orange into a medium bowl. Add the shrimp, fennel seeds, a pinch of salt and 1/2 teaspoon pepper. Toss well, then set aside 10 minutes. Cut the peel off both oranges using a paring knife. Working over a large bowl, cut between the membranes to remove the orange segments so they fall into the bowl. Squeeze the remaining membranes to release any juices. Whisk in 2 tablespoons olive oil and the vinegar; set aside.
- Halve the fennel bulb lengthwise and thinly slice crosswise, discarding the core. Add to the oranges along with the watercress, parsley and olives; do not toss the salad yet.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, turning occasionally, until just cooked through, about 3 minutes.
- Add the farro to the salad, toss and season with salt and pepper. Divide among plates and top with the shrimp.
Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 273 milligrams, Sodium 1579 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 38 grams, Sugar 9 grams
BROILED ARCTIC CHAR WITH CITRUS SAUCE
In 5 minutes, these arctic char fillets are cooked through, emerging with caramelized edges and skin glistening, ready to receive a citrus bath. Lots of crusty bread is a must, and a simple green salad is nice, too.
Provided by Alexandra's Kitchen
Categories Healthy Low-Carb Paleo Pescatarian Date Night Weeknight Dinners Easy Make Ahead Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Intermediate Entertaining Peanut-Free Tree Nut-Free Grain-Free Tomato-Free Oven Ginger
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Position a rack 3 inches from the broiler. Preheat the broiler to high.
- Slice off the ends of each Orange (4) and the Lemon (1). Squeeze the juice out of those ends into a medium bowl. Discard the rind. Stand each piece of fruit on one of its cut sides. Run a knife down the side of each orange and the lemon to remove the skin.
- Squeeze the juice out of those skins into the bowl, then discard. Remove each citrus segment by running a knife down the side of each membrane and slicing the segment out. Drop it into the bowl of juice.
- Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice.
- Pour 1 tablespoon of the juice from the bowl of citrus segments into a large bowl. Add Honey (1 tablespoon) and 1 tablespoon of Olive Oil (3 tablespoon). Whisk to combine.
- Add Arctic Char Fillet (4) and toss to coat. Let marinate for at least 5 minutes.
- Meanwhile, pour the remaining 2 tablespoons olive oil into the bowl with the citrus segments. Add the Fresh Chives (2 tablespoon) and Sea Salt Flakes (1 pinch). Stir to combine. Taste. It should taste similar to a salad dressing with perhaps less of a bite.
- Rub a sizzle pan or sheet pan or broiler pan lightly with Neutral Oil (as needed). Remove fillets from marinade, letting excess drip off-no need to pat dry. Discard excess marinade.
- Place the char fillets skin side down in the pan. Season the flesh with Sea Salt Flakes (to taste). Place a sheet pan upside down on the rack, then place the pan with the fillets in it on top. Broil 4 to 5 minutes.
- Remove pan from oven and immediately transfer fillets to a serving platter. Spoon sauce over top. Pass extra sauce on the side.
Nutrition Facts : Calories 83 calories, Protein 4.9 g, Fat 3.5 g, Carbohydrate 8.6 g, Fiber 0.4 g, Sugar 7.6 g, Sodium 71.2 mg, SaturatedFat 0.4 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 2.2 g
PERFECT FARRO
It's easy to fall in love with the chewy, nutty flavor of this wholesome wheat grain, but you may be hesitant to cook it at home due to its reputation for being tricky to prepare. This couldn't be further from the truth. The hardest part may be knowing which type of farro you've got - it comes in whole grain, semi-pearled (some of the bran is removed) and pearled (all of the bran is removed) - and this is not indicated on all packages. All types have slightly different cooking times and absorb different amounts of liquid, so the best route to perfectly cooked farro is to boil it like pasta and dress and season it after it's out of the pot. Toasting the farro in a skillet before boiling enhances its nutty flavor even more.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 5 cups
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to boil with the bay leaves. Meanwhile, spread the farro in a medium skillet and set over medium heat. Cook the farro, stirring with a wooden spoon, until lightly toasted, about 6 minutes. (The farro will darken a shade and smell nutty and fragrant.)
- Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes, depending on the type of farro. Drain well and discard the bay leaves.
- Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.
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.
ARCTIC CHAR WITH ARTICHOKES AND ZUCCHINI
In this recipe, the fish, vegetables and grain are all cooked in one dish for a convenient, fast and easy meal. It doesn't skip out on flavor either. Cooking the fish directly into the bulgur and vegetables creates a super flavorful side to the rich and meaty arctic char.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes.
- Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
- Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.
Nutrition Facts : Calories 540, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 60 milligrams, Sodium 937 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 42 grams, Sugar 3 grams
ARCTIC CHAR EN PAPILLOTE WITH CRISPY LEEKS AND GARLIC
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400˚ F. Tear off 4 sheets of parchment paper, 16 to 18 inches long each. Thinly slice 1 leek crosswise into half moons and divide among the parchment sheets, slightly off center. Top evenly with the thyme and parsley sprigs and 1 piece of butter each. Top each pile with a char fillet (if it's skin-on, place skin-side down) and season generously with salt and pepper. Top each fillet with another piece of butter and carefully pour about 2 tablespoons wine over each mound of ingredients.
- Fold the parchment over the fish. Starting at one corner, fold and pleat the parchment all the way around to the other corner, making sure the packet is well sealed. Carefully transfer the packets to 2 baking sheets. Bake until the fish is just cooked through, 10 to 12 minutes. Let stand 3 to 5 minutes, then carefully open the packets.
- While the fish cooks, cut the remaining leek crosswise to make 4 pieces, then slice lengthwise into thin strips. Put in a medium nonstick skillet with the olive oil and turn the heat to medium. Cook, tossing, until crisp and browned, 8 to 10 minutes, adding the sliced garlic for the last minute. Remove from the heat and season with salt. Top the fish with the crispy leeks and garlic and chopped parsley.
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