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
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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.

 

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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.