topic Re: Farro in Recipes

Farro

QVCkitty1 — Sun, 29 Sep 2019 17:12:44 GMT

I tried this for the first time today. I bought this mixture which contained dry mushrooms and rosemary. Anyway, the directions called for a cup, and wow does that stuff expand ! It was lunch for two, and there are substantial leftovers. I served it with pork tenderloin, and it was ok. I never met a grain I didn’t like, and I will try it again. Do any of you use farro, if so how do you serve it ? TIA .

Re: Farro

deepwaterdotter — Sun, 29 Sep 2019 18:02:46 GMT

I like this recipe I tore out from a past issue of Cook's Illustrated:

1 1/2 cups whole farro

3 cups chicken broth

3 cups water

4 tbsp butter

1/2 onion, chopped

1 tsp minced garlic

1/2 tsp dried thyme leaves

3/4 tsp salt

3/4 tsp pepper

1 cup grated Parmesan

1/2 tbsp dried parsley

2 tsp lemon juice

Pulse farro in blender for 6 pulses.

Bring broth and water to boil in saucepan, then gently simmer over medium-low heat.

Melt 2 tbsp butter in big pot, then stir in onion. Cook over medium-low heat until softened, stirring often. Stir in garlic. Stir in farro for 3 minutes.

Stir in 5 cups hot water/broth mixture, cover, and reduce heat to low. Cook for 25 minutes until al dente, stirring twice during cooking.

Stir in thyme, 3/4 tsp salt, and 3/4 tsp pepper for 5 minutes until creamy.

Off heat stir in Parmesan, parsley, lemon juice, and 2 more tbsp butter.

Re: Farro

QVCkitty1 — Sun, 29 Sep 2019 18:15:40 GMT

@deepwaterdotter wrote:
I like this recipe I tore out from a past issue of Cook's Illustrated:

1 1/2 cups whole farro
3 cups chicken broth
3 cups water
4 tbsp butter
1/2 onion, chopped
1 tsp minced garlic
1/2 tsp dried thyme leaves
3/4 tsp salt
3/4 tsp pepper
1 cup grated Parmesan
1/2 tbsp dried parsley
2 tsp lemon juice

Pulse farro in blender for 6 pulses.

Bring broth and water to boil in saucepan, then gently simmer over medium-low heat.

Melt 2 tbsp butter in big pot, then stir in onion. Cook over medium-low heat until softened, stirring often. Stir in garlic. Stir in farro for 3 minutes.

Stir in 5 cups hot water/broth mixture, cover, and reduce heat to low. Cook for 25 minutes until al dente, stirring twice during cooking.

Stir in thyme, 3/4 tsp salt, and 3/4 tsp pepper for 5 minutes until creamy.

Off heat stir in Parmesan, parsley, lemon juice, and 2 more tbsp butter.

Thanks !

Re: Farro

tobes — Sun, 29 Sep 2019 20:43:04 GMT

@QVCkitty1 love farrow. Have used it as a base on the plate for brigiole.

Re: Farro

aubnwa01 — Mon, 30 Sep 2019 02:36:52 GMT

I've cooked farro in my Instant Pot & it came out pretty tasty & was quick & easy to prepare. It's a bit chewier than what I'm used to for grains.

Re: Farro

wagirl — Mon, 30 Sep 2019 14:46:57 GMT

Yes I have cooked farro a few times---I am a big fan of the whole grains except for quinoa---a little goes a long way with me. don't remember how the family liked it but I did.

Re: Farro

wagirl — Mon, 30 Sep 2019 14:48:16 GMT

@deepwaterdotter---why do you blend the farro? Never heard of that.

Re: Farro

deepwaterdotter — Mon, 30 Sep 2019 16:43:21 GMT

@wagirl wrote:
@deepwaterdotter---why do you blend the farro? Never heard of that.

Because I buy whole farro, not pre-ground.

Re: Farro

hari — Sun, 26 Jan 2020 23:56:56 GMT

Thanks!I Miss Kathy so much. She was the best. Shocked to see her just now on HSN as a spokeswoman for Nutrisystem. She might get me to try it.

Re: Farro

vickie25 — Mon, 27 Jan 2020 06:23:44 GMT

I like this receipe from Show me the Yummy

Mediterranean Farro Salad Recipe - serves 8

Ingredients

1 cup Bob’s Red Mill Organic Farro cooked in vegetable broth according to package directions
1/4 cup diced red onion
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 cup diced cucumber
1/4 cup kalamata olives chopped
2 cloves garlic minced or pressed
1/4 cup crumbled feta optional, omit if vegan or dairy free
1/2 cup chickpeas drained
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill
1/2 teaspoon salt more or less to taste

Instructions

Place all ingredients in a large bowl.
Stir to combine.
Cover and chill in fridge until ready to serve!
Taste and re-season, if necessary, before serving!

Note

This is a GREAT make ahead dish. This can be stored in the fridge for up to 5 days.

Nutrition Information

Mediterranean Farro Salad Recipe

Amount Per Serving

Calories 134

Calories from Fat 18

% Daily Value*

Fat 2g 3%

Saturated Fat 1g 6%

Cholesterol 4mg 1%

Sodium 268mg 12%

Potassium 154mg 4%

Carbohydrates 25g 8%

Fiber 5g 21%

Sugar 2g 2%

Protein 4g8%

Vitamin A 360IU 7%

Vitamin C 20.4mg 25%

Calcium 42mg 4%

Iron 1.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet.

Re: Farro

novamc1 — Fri, 31 Jan 2020 21:09:31 GMT

@QVCkitty1

The new January-February issue of Southern Living magazine contains a recipe for Pork Tenderloin with Farro Salad.

The farro salad includes an 8-oz. package of precooked microwavable farro, arugula, a small sliced unpeeled Fuji apple, chopped garlic, and a mix of vinegar, olive oil, and part of the maple syrup and Dijon mustard in the recipe

The pork is sliced and skillet-cooked with a mix of butter, maple syrup, Dijon mustard and white wine.

The farro salad is served on the side.

Re: Farro

QVCkitty1 — Fri, 31 Jan 2020 21:14:50 GMT

@novamc1 wrote:
@QVCkitty1

The new January-February issue of Southern Living magazine contains a recipe for Pork Tenderloin with Farro Salad.

The farro salad includes an 8-oz. package of precooked microwavable farro, arugula, a small sliced unpeeled Fuji apple, chopped garlic, and a mix of vinegar, olive oil, and part of the maple syrup and Dijon mustard in the recipe

The pork is sliced and skillet-cooked with a mix of butter, maple syrup, Dijon mustard and white wine.

The farro salad is served on the side.

@novamc1 , I saw that and it sounds delicious.