Arugula golden raisin salad
July 30, 2020
From Gioia restaurant. delicious great with just about anything or by itself .
Ingredients:
- Avocado sliced
- arugula
- golden raisins
- Farro cooked
- radish sliced thin
- Pecorino cheese shaved
- almonds toasted, chopped
- shallot
- sherry vinegar (walnut oil if available)
Farro Cucumber Dried Cherries chèvre
August 7, 2018
Very easy, quick, QED
- 1 C farro, brown in pan, add a sprig thyme to water to cook Farro. Drain
ADD
- Chèvre
- walnuts
- cucumber – quarter lengthwise, slice
- red pepper
- dried cherries
- Tuscan Kale
- s & p
Merguez and chickpeas
February 2, 2017
Merguez lamb sausage, ricotta, sundried tomato , chickpeas, harrissa, farro
- Roast/grill/pan fry merguez sausage
- Cook farro,
- Layer/assemble ingredients together.
Kabocha Squash Farro Mustard Greens
December 23, 2015
Sunset 2015, serves 4, 1 hr prep. Pair with buttery bright chardonnay – Rodney Strong Chalk Hill Estate Chardonnay
Ingredients:
- 1½ Cups Farro
- 1 small whole onion, peeled
- 1 Bay leaf
- 1 small Kobocha squash 2- 2½ LBs halved lengthwise, seeded but leave peel on, slice lengthwise 1″ wide strips.
- 3 TBs red wine vinegar
- 2 TBS honey
- ¼ C olive oil
- ¾ tsp kosher salt & ¼ tsp pepper
- 2 Qts loosely packed baby mustard greens or regular but removed from stems.
- ¼ LB ricotta salata or feta cheese, shaved with vegetable peeler.
Directions:
- Preheat oven to 400º Roast squash. Mix squash with 2 Tbs olive oil, 1 tsp ras el hanout, ½ tsp kosher salt. Arrange flat on baking sheet, turn once, roast 25-30 min . Let sit until cool to handle.
- Cook Farro in med saucepan.. Bring Farro, 1 Qt water, 1 tsp salt, onion and bay leaf to boil. Reduce heat, cover, simmer 20 min until tender but chewy. Drain farrow, discard bay leaf & onion. Spread on baking sheet until cool.
- Dressing: in large bowl whisk 3TB red wine vinegar & 2 TBs honey. Add ¼ C oil gradually while whisking. Season with Salt & pepper. Set aside one third of dressing into another large bowl.
- Add & toss Farro and mustard greens to first bowl with two-thirds dressing. Then arrange on large platter.Cut squash pieces in half – don’t peel edible skin, toss gently with remaining dressing.
- Arrange squash over greens. scatter cheese on top, gently toss ingredients.
Kale, farro, currants
December 19, 2012
WSJ 2012, Suzanne Goin, prep time 40 min
Blanch Kale & cook farro
- 3 TB currants, cover with hot water, soak 10 min, drain.
- 1 LB kale (cavolo nero) , center ribs removed. Blanch kale 1-2 minutes boiling water, remove kale, cool and chop. Save water to cook farro.
- Add 1½ C farro to boiling water, cook 12 minutes or until tender. Drain and spread on baking sheet to cool.
Cook onion, herbs & kale.
- Heat 4 TB olive oil in a saute pan med-hi.
- Add 1 med red onion thinly sliced,
- 1 TB thyme leaves
- 1 sprig rosemary
- 1 dried mild chili thinly sliced (chile de árbol)
- ½ tsp salt
- Cook 5-6 minutes until onion softens, add chopped kale, cook additional 5 min. Transfer to serving dish, discard rosemary sprig.
Saute farro and add back kale
- Wipe pan clean to cook farro.
- Add 2 TB olive oil, add cooked farro, cook 5 min,while stirring as grains crisp.
- Add kale back to pan, stir 2-3 min.
- Remove from heat.
- Stir in currants
- Add 3 TB roasted pine nuts
- add 2 TB chopped parsley
- Transfer to serving dish.
Reduce balsamic vinegar
- Wipe pan clean. Return to heat, add ¼C balsamic vinegar, reduce to scant 1 TB.
- Stir reduced balsamic vinegar into farro dish. Adjust salt & pepper to taste.
Farro salad
December 17, 2012
Williams Sonoma, Savoring Italy.
- 1 C farro (spelt) Cover with water, soak 2 hours, drain.
- In large pot, bring to boil with 4 cups water, 1 tsp salt.
- Reduce heat to low, cook uncovered 40-60 minutes until soft.
- Drain, pour into large bowl,
Mix with following ingredients:
- 4-6 radishes sliced thin
- 2 chopped tomatoes
- 1 small cucumber chopped
- 1/3 c ( 2 oz/60g) chopped pitted Gaeta or other Mediterranean black olive.
- ¼ C fresh basil leaves cut into strips
- 3 TB olive oil
- Black pepper
Line a platter with lettuce leaves. Add 4 hard boiled eggs, peeled & quartered.
Farro, braised greens, pistachios & ricotta
February 19, 2012
WSJ Feb 2012, serves 4
- 1 1/2 C Farro
Bring med sized pot of water to a boil, add farro, boil until tender 15-20 min. Drain in strainer & toss to dry
- 3 TB olive oil
- 1 clove garlic sliced thin
- 1 small yellow onion sliced thin (about 1 1/2 C)
- 1 tsp Aleppo pepper(paprika)
- 1 lemon sliced into thin rounds
- 1 1/2 – 2 bunches swiss chard, stems removed, washed and leaves cut into 1/2 inch strips. (8 Cups)
Wide pot with fitted lid, med low heat. Heat 3 TB oil, then add garlic, onion, lemon & pepper. When onion is translucent (7-10 min) stir in chard, Cover and cook until chard is wilted, about 5 min. Uncover, stir often and cook additional 12 minutes until greens are soft. Add fresh lemon juice to taste.
- 1/2 TB olive oil
- 1/2 C pistachios roasted and coarsely chopped
- 1/3 C fresh Ricotta (or feta)
- Pomegranate syrup or fresh seeds for taste.
In medium bowl, season farro with 1/2 TB oil and pinch salt.Stir pistachios into grains. Top with greens, garnish with dollop of ricotta and pomegranate.
Olsson Recipes 