Farro Salad With Cranberries Recipe 55 Recipes

CHARLIE BIRD'S FARRO SALAD

Steps:

• Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
• Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
• Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

WARM FARRO AND CRANBERRY BEAN SALAD

Steps:

• Bring a saucepan of well salted water to a boil. Add the cranberry beans, let the water come back to a boil, and cook the beans for 10 to 12 minutes. Bite a few beans to make sure they are cooked through. Scoop the beans out of the water and reserve. Add the farro to the water, let the water come back to a boil, and cook for 15 minutes. Taste the farro to make sure it is cooked through. Remove the farro from the water and reserve.
• Add the bacon to a large, wide pan, give a drizzle of olive oil, and bring to a medium heat. When the bacon has let out a lot of fat and starts to become crispy, add in the onions and season with salt and crushed red pepper. Cook the onions until they become soft and aromatic, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes. Add the cooked beans and farro and stir to combine. Add the chicken stock and taste for seasoning; season with salt if needed. Cook until the chicken stock has reduced by about half, 5 to 7 minutes. Stir in the radicchio and chives and cook until the radicchio is wilted, 3 to 4 minutes. Serve hot or at room temperature.

FARRO SALAD WITH CRANBERRIES RECIPE - (5/5)

Steps:

• Put the farro in a saucepan and cover with water. Bring to a boil over medium heat, then turn the heat down to low and cook for 20-35 minutes, or until the farro is soft yet still chewy. While the farro is cooking, whisk the rice vinegar, orange juice, shoyu, orange zest and agave syrup together in a small bowl. Season with salt & pepper to taste. Toss the chopped celery, onions, raisins, cranberries, almonds, and parsley together in a large bowl. When the farro is tender enough to be chewed easily, transfer it in with the other ingredients in the large bowl. Top with the dressing and mix thoroughly. Let the salad stand at room temperature for at least one hour before serving. This allows the flavors mix and soak into the grain. Serve warm or at room temperature