FARRO SALAD WITH TOMATOES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
- Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
- In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
- The salad can be refrigerated overnight. Bring to room temperature before serving.
WW FARRO SALAD WITH TOMATOES AND BALSAMIC VINEGAR
This recipe came in one of my Weight Watchers flyers and once I was able to find the Farro I gave it a try. I enjoy healthy grains and is a protein rich grain with a nutty flavor, slightly chewy. And only 3 smart points per serving
Provided by Bonnie G 2
Categories Grains
Time 42m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine farro, salt and water in a medium saucepan.
- Bring to boil over high heat.
- Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes.
- Drain well and let cool slightly.
- Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
- Add farro to tomato mixture and toss to coat.
- Cover and chill at least 30 minutes for flavors to blend.
- Yields about 3/4 cup per serving.
Nutrition Facts : Calories 33.4, Fat 2.4, SaturatedFat 0.3, Sodium 251.5, Carbohydrate 2.8, Fiber 0.7, Sugar 1.7, Protein 0.6
WARM ROASTED VEGETABLE FARRO SALAD
This dish is great as a main course or as a side to a lean protein. Cooking farro in almond beverage provides an additional nutty flavour that enhances the overall complexity of the dish
Provided by Mary Jenny
Categories Nuts
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a large flat pan or baking sheet, salt the eggplant slices generously on all sides, toss to coat evenly and hold for 30 minutes to release excess moisture and bitterness.
- Drain and rinse the eggplant and toss into a large mixing bowl. Add in the tomatoes, zucchini, mushrooms, garlic and onions. Generously drizzle the vegetables with olive oil and season with salt, and pepper, stir to coat. Transfer the vegetables to an ovenproof pan lined with tin foil. Roast the vegetables in the oven for 20 - 25 minutes or until soft, caramelized and fork tender. Stir or flip the vegetables about 10 - 15 minutes into the roasting process to avoid sticking to the pan. Remove the pan from the oven and set aside.
- Meanwhile, rinse the farro with water and drain in a colander over the sink. Add the farro to a 3-quart (3L) saucepot and add in the Almond Breeze. Season with a pinch of salt and a drizzle of olive oil. Bring the liquid to boil over medium high heat, and then turn down the heat to a low simmer to avoid spilling over. Simmer the farro for 20 minutes with the lid to the pot cocked to one side to let out steam. Turn off the heat but leave the pot on the stovetop and close the lid. Steam in the pot for another 5 minutes or until the farro is soft but slightly chewy in the centre. Remove the lid and fluff with a fork.
- When ready to assemble the dish, combine the cooked farro with the vegetables in a large serving dish and gently toss to mix. Whisk together the olive oil with the balsamic vinegar and drizzle over the farro salad. Toss to coat and season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of lemon. Serve warm.
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