topic Re: Farrow in Recipes

Farrow

June222 — Mon, 03 Aug 2015 14:00:17 GMT

I am am going to try this grain after reading up on how nutritious it is. Any special way you enjoy eating it?

Re: Farrow

Sooner — Mon, 03 Aug 2015 14:38:12 GMT

We love it cooked, cooled and drained, and in as a salad with chopped onion, cucumber, black olives, tomatoes, a little feta cheese, herbs you like, oil and vinegar (balsamic is good) dressing to taste, a squirt of lemon juice is good in this too.

It is a great side for burgers, salmon, or chicken!

Re: Farrow

Mactective — Mon, 03 Aug 2015 14:41:19 GMT

Search the web. There are tons of great recipes! I use it in my morning smoothie sometimes and add it to lentil loaf and veggie burgers. It's very versatile. There are even cookie recipes!

Re: Farrow

wagirl — Mon, 03 Aug 2015 15:30:53 GMT

@June2 wrote:

I am am going to try this grain after reading up on how nutritious it is. Any special way you enjoy eating it?

Hi June--I like farrow too and I make up a bunch, put it in the freezer and then add some to my morning oatmeal. Makes a really good, hearty cereal.

Re: Farrow

June222 — Mon, 03 Aug 2015 16:25:37 GMT

Thankyou for the suggestions. I will try a few recipes.

Re: Farrow

springers — Mon, 03 Aug 2015 21:12:54 GMT

½ cup hard winter wheatberries ½ cup farro 1 cup finely diced red onion Good olive oil ¼ cup balsamic vinegar Kosher salt and freshly ground black pepper 3 scallions, minced, white and green parts 1/2 red bell pepper, small-diced 1 carrot, small-diced ¼ cup chopped flat-leaf parsleyPlace 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl. Meanwhile, sauté the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add 1/ 4 cup of olive oil, the balsamic vinegar, ½ teaspoon salt and ½ teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well. es.aspRecipeID=1037&S=0.

Re: Farrow

Tinkrbl44 — Wed, 05 Aug 2015 00:16:10 GMT

Oh how funny ...... I thought this was going to be a misplaced thread about Mia Farrow and the nasty Cecil-killing dentist ..... LOL

I thought I was pretty knowledgeable about grains .... never heard of farrow !! I think I'll look into this.

Re: Farrow

VaBelle35 — Thu, 06 Aug 2015 01:04:59 GMT

@springers wrote:
Barefootcontessa.com/reci 2014, Ina Garten, All Rights Reserved
½ cup hard winter wheatberries ½ cup farro 1 cup finely diced red onion Good olive oil ¼ cup balsamic vinegar Kosher salt and freshly ground black pepper 3 scallions, minced, white and green parts 1/2 red bell pepper, small-diced 1 carrot, small-diced ¼ cup chopped flat-leaf parsleyPlace 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl. Meanwhile, sauté the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add 1/ 4 cup of olive oil, the balsamic vinegar, ½ teaspoon salt and ½ teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well. es.aspRecipeID=1037&S=0.

I've made this recipe a few times. It's very good. And it's one of those that gets better as the days go by and the flavors meld.

It makes a TON (as many of her early recipes do), so cut it into 1/4 of a recipe so you aren't eating this for the rest of your life ;o)