AUTUMN VEGETABLE "FARROTTO"
This recipe comes from the Union Square Cafe in NYC. They served it on their fall/winter menu and posted the recipe in their fall newsletter. Makes a great, hearty and healthy dish for fall and winter months with delicious flavors! Well worth the time, effort, and ingredients.
Provided by missnyc
Categories Grains
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat the oven to 450 degrees Fahrenheit.
- Pour 1 tablespoon of the olive oil into a medium sauce pan and place over medium heat. Add the shallot, and cook slowly, stirring, until translucent. Add the farro, bay leaf, salt, and water.
- Cook at a gentle simmer, stirring occasionally, until the farro is tender, about 45 minutes. If the farro starts to dry out before it is done, stir in an additional 1/2 cup of water at a time, and continue simmering until the farro is tender.
- While the farro is simmering, heat 2 tablespoons of the olive oil in a small sauté pan. Add the onions, season with salt and pepper, and cook over a medium-high flame, stirring frequently. After 3-4 minutes, the onions will begin to caramelize and soften.
- Remove the pan from the flame, add the balsamic vinegar, and return the pan to the heat. Continue cooking the mixture until the vinegar is reduced and the onions are glazed, but not completely dry. Turn off the heat and set the onions aside.
- Place the butternut squash and celery root in an ovenproof nonstick sauté pan, and toss the vegetables in the remaining tablespoon of olive oil. Season with the salt and pepper, and bake in the oven for 5 minutes.
- Stir the vegetables, and bake for an additional 5 minutes, at which point they should be tender and browning around the edges.
- Toss in the chopped herbs with the vegetables, and bake for a final 5 minutes, resulting in a total of 15 minutes. Remove from the oven and set aside to cool.
- To complete the dish, heat the butternut squash and celery root over medium-high heat until sizzling. Add the farro and the chicken broth to the pan. Continue cooking until the farro is hot and moist like a risotto, but not overly brothy.
- Check for seasoning, and add the butter, cheeses and balsamic-glazed onions. Stir until the butter is melted, and serve in warmed pasta bowls or a warmed platter.
Nutrition Facts : Calories 190.5, Fat 17, SaturatedFat 4, Cholesterol 8.5, Sodium 750, Carbohydrate 8.7, Fiber 1.4, Sugar 2.5, Protein 2
BAKED FARRO AND BUTTERNUT SQUASH
"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
- Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
- Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.
FARRO PILAF WITH AUTUMN VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 diced onion in 2 tablespoons butter in a saucepan, 4 minutes; season with salt and pepper. Add 1 cup pearled farro and 1 1/2 cups chicken broth. Bring to a boil, then add 1 cup diced butternut squash. Cover, reduce the heat to medium low and cook 15 minutes. Scatter 2 cups shredded Brussels sprouts on top, cover and cook until the farro is tender, 10 to 15 minutes. Stir in 1/2 cup chopped walnuts, 1/4 cup raisins and some chopped parsley.
SWEET ROASTED AUTUMN ROOT VEGETABLES
Sweet yet savory autumn side dish goes well with any roasted meat.
Provided by Kelly Nagy Cramer
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
- Bake in the preheated oven until vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 54.2 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 9.7 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 529.6 mg, Sugar 21.4 g
CRACKED FARRO RISOTTO (FARROTTO) WITH PARSLEY AND MARJORAM
Finally, a way to make something as comforting as an Italian rice risotto using farro. The chef Barry Maiden revealed this ingenious method to me. Soak the farro, drain and then crack the grains slightly in a food processor. This allows the thickly hulled wheat berries to release their starch, creating the creamy sauce that defines the dish. Farro has so much flavor and the resulting farrotto is much more robust than a rice risotto. It needs little more than fresh herbs as embellishment, but of course you could add any vegetable you like to use in risotto.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Several hours or the day before you plan on serving the farrotto, place farro in a bowl and pour on 2 cups boiling water. Let sit for 3 hours, or refrigerate overnight.
- Drain farro and place in a food processor fitted with steel blade. Pulse 5 to 10 times. Scrape down sides of bowl and pulse again 5 to 10 times. Some, but not all of the farro should be broken. Scrape into a bowl.
- Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat oil in a wide, heavy skillet or saucepan over medium heat. Add shallots or onion and cook gently until just tender, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add farro and stir over medium heat until grains dry out a bit and begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan.
- Stir in enough of the simmering stock or broth to just cover the farro. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the farro is almost dry and stirring often, until mixture is creamy and farro is tender, about 25 minutes. Taste, adjust salt, and add pepper.
- Add another ladleful or two of stock to the pan. Stir in the parsley, marjoram and Parmesan, and remove from heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http, Calories 475, UnsaturatedFat 11 grams, Carbohydrate 58 grams, Fat 16 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 1561 milligrams, Sugar 13 grams
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