Farro Tabbouleh With Feta Recipes

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FARRO TABBOULEH



Farro Tabbouleh image

Farro replaces the traditional bulgur in this refreshing salad. This makes 4 side dish servings or 2 main dish servings. For best flavor, allow 3 to 4 hours for the flavors to blend before serving.

Provided by Kim's Cooking Now

Categories     Salad     Grains     Tabbouleh

Time 3h40m

Yield 4

Number Of Ingredients 11

¾ cup water
¼ cup farro
1 cup firmly packed fresh parsley leaves
¼ cup fresh mint
¼ cup finely chopped red onion
½ cup finely diced tomato, seeds removed
½ cup finely diced English cucumber
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
  • Combine parsley and mint in the bowl of a food processor; process until finely chopped. Transfer to a bowl. Add farro, onion, tomato, cucumber, olive oil, lemon juice, salt, and pepper; toss lightly. Refrigerate for 3 to 4 hours before serving.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 12.1 g, Fat 3.9 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 302.7 mg, Sugar 1.5 g

QUINOA TABBOULEH WITH FETA



Quinoa Tabbouleh with Feta image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 10

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

Steps:

  • Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat, and simmer covered for 15 minutes, until the grains are tender and open (they¿ll have little curly tails). Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 1/2 teaspoons of salt.
  • In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

CUCUMBER, MELON AND FARRO SALAD WITH FETA



Cucumber, Melon and Farro Salad with Feta image

This is the quintessential summer salad--the one that everyone at the cookout lines up for. Cantaloupe, cucumbers and fresh mint are the refreshing base. Sweet cherry tomatoes add bright notes (and color!) and farro lends heft and nutty taste. Salty feta and a tart red wine vinaigrette round out the flavors in this easy make-ahead salad.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 3/4 cups farro
3 cups thinly sliced cucumber half-moons (from 2 medium cucumbers)
2 cups cubed cantaloupe (1-inch cubes; from 1 small melon)
2 cups cherry tomatoes, halved
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
2 teaspoons finely chopped chives
1 cup crumbled feta
1/3 cup fresh mint, cut into chiffonade

Steps:

  • Bring a large pot of heavily salted water to a boil. Add the farro and cook until tender, 22 to 24 minutes. Drain, spread out on a large plate and let cool.
  • Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.
  • Whisk together the olive oil, vinegar, shallots, chives, 2 teaspoons salt and several grinds of pepper in a medium bowl until emulsified. Pour the vinaigrette over the salad, add the feta and mint and gently toss until the salad is evenly coated.

QUINOA TABBOULEH WITH FETA



Quinoa Tabbouleh with Feta image

This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

Steps:

  • Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
  • In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
  • * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams

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