FARRO SALAD WITH GRILLED VEGETABLES
A nutty grain tossed with roasted veggies creates this satisfying salad.
Provided by Deborah Mele
Categories Salads
Time 45m
Number Of Ingredients 15
Steps:
- Cook the farro in lightly salted boiling water until tender to the bite but still just a bit chewy, about 25 minutes.
- Drain and reserve in a large bowl.
- Cut the eggplant, zucchini, peppers, and onion into 1 inch dice.
- Preheat oven to 400 degress F.
- Toss the vegetables in a bowl with the olive oil and season with salt and pepper.
- Spread the vegetables across two foil lined baking sheets, then roast for 10 minutes.
- Turn vegetables, then roast another 15 minutes or until vegetables are soft and lightly browned.
- Add the tomatoes, basil, and pine nuts and mix.
- Mix the dressing ingredients together in a separate small bowl and pour it over the farro mixture.
- Toss well and serve on four individual plates.
Nutrition Facts : Calories 453 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 33 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 cups, Sodium 110 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
GRILLED PORTOBELLO AND FARRO SALAD
Categories Salad Mushroom Vegetarian Summer Grill/Barbecue Vegan Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Bring 4 cups water and farro to boil in medium saucepan over high heat. Reduce heat to medium-low and simmer until tender, stirring occasionally, about 25 minutes. Drain. Mix farro, 7 tablespoons oil, parsley, currants, onions, vinegar, shallot, and half of garlic in medium bowl. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat). Mix remaining 5 tablespoons oil and remaining garlic in small bowl. Brush garlic oil evenly over both sides of mushrooms. Sprinkle with salt and pepper. Grill mushrooms until tender, turning occasionally, about 10 minutes. Place mushrooms, gill side up, on platter. Mix nuts into farro; spoon atop mushrooms. Garnish with sprouts.
- *Available at some natural foods stores and Italian markets; or it can be ordered from Dean & DeLuca, 800-221-7714.
GRILLED PORTOBELLOS WITH MOZZARELLA SALAD
These colorful mushrooms are so filling, they're almost a meal in themselves. They can also be served with a small garden salad or as a hearty side dish. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients; cover and chill until serving., Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap.
Nutrition Facts : Calories 133 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 190mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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