Spelt Berry Farro Salad With Cranberries And Hazelnuts Recipes

SPELT BERRY (FARRO) SALAD WITH CRANBERRIES AND HAZELNUTS

Spelt Berry (Farro) Salad With Cranberries and Hazelnuts image

Make and share this Spelt Berry (Farro) Salad With Cranberries and Hazelnuts recipe from Food.com.

Provided by zenveg

Categories Grains

Time 45m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup spelt berries (also called "whole grain spelt" or "farro" boiled according to package instructions)
1 lemon (organic, small to medium in size, grated zest and juice of)
2 tablespoons liquid honey
3 tablespoons apple cider vinegar
2 tablespoons vegetable oil (I use canola oil)
100 g dried cranberries (the sweetened kind, roughly chopped)
100 g hazelnuts (dry roasted on a hot frying pan. Remove as much as possible of the brown "shell lining" after roasti)
3 -5 stalks spring onions (thinly sliced, you can also substitute the spring onions with 2 finely sliced stalks of celery)
1 -2 teaspoon dried mint (or to taste)
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Steps:

Mix everything together - no particular order nescessary.

Nutrition Facts : Calories 293.2, Fat 16.8, SaturatedFat 1.6, Sodium 101.9, Carbohydrate 32.9, Fiber 6.2, Sugar 9.7, Protein 7.4

FARRO SALAD WITH TOMATOES AND ROMANO BEANS

Farro Salad With Tomatoes and Romano Beans image

If you are unfamiliar with farro, here's a primer: Farro is a whole wheat berry with a complex, nutty taste and a hearty texture. In cooking you can use it interchangeably with spelt or wheat berries, though farro is sometimes softer than spelt or wheat berries when cooked. Cook the grains in at least 3 times their volume of salted water or stock for 50 minutes, or until some of the grains begin to splay. Turn off the heat and allow to sit for 15 to 30 minutes, then drain. A cup of uncooked farro will yield three cups cooked.

Provided by Martha Rose Shulman

Categories salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 cups cooked farro
3/4 pound tomatoes, diced, or cherry tomatoes, cut in half
1 tablespoon fresh lemon juice
2 tablespoons cider vinegar or sherry vinegar
1 to 2 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or puréed
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
1/2 pound romano beans, trimmed and cut in 2-inch lengths
2 to 4 tablespoons chopped fresh basil or parsley, or a combination
2 ounces goat cheese, crumbed (optional)

Steps:

In a large bowl combine the farro and tomatoes.
Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil. Toss with the farro and tomatoes and set aside.
Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels.
Shortly before serving, add the beans to the farro mixture, along with the chopped herbs. Toss together, taste and adjust seasoning. Sprinkle the goat cheese over the top and serve.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 416 milligrams, Sugar 3 grams, TransFat 0 grams

LAMB AND GREEN BEAN STEW WITH SPELT (FARRO)

Lamb and Green Bean Stew With Spelt (farro) image

This is a "Cooking Light" recipe that uses spelt (also called farro). While I haven't tried this one yet, I'm currently on a search for good recipes that use old grains and this one sounds good!

Provided by ladypit

Categories Stew

Time 2h10m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 14

Ingredients

cooking spray
1 lb lamb stew meat
1/4 cup sliced onion
2 cloves crushed garlic
1/2 cup dry red wine
2 cups water
3/4 cup uncooked spelt, rinsed and drained (farro)
1/2 cup tomato sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb trimmed green beans
1 (14 1/2 ounce) can undrained diced tomatoes
1 bay leaf
2 tablespoons thinly sliced basil

Steps:

Heat a large pan with cooking spray over medium high heat.
Put the lamb in and cook for 5 minutes making sure to brown it on all sides.
Add the onion and garlic and saute for 8 minutes, stirring frequently.
Add the wine and scrape the pan to loosen the browned bits.
Add the water and all the rest of the ingredients except the basil.
Bring it all to a boil.
Reduce the heat and simmer for 1.
5 hours or until the lamb is tender.
Discard the bay leaf and put the stew into bowls.
Sprinkle each serving with basil.

CHARLIE BIRD'S FARRO SALAD

Charlie Bird's Farro Salad image

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Provided by Melissa Clark

Categories dinner, lunch, weeknight, salads and dressings, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
70 grams chopped pistachio nuts (1/2 cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

Steps:

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams

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