CAPRESE FARRO SALAD
A cool and tasty side dish! Farro is mixed with the classic caprese flavors or basil, mozzarella, and tomato before being tossed with a balsamic vinaigrette.
Provided by SunnyDaysNora
Categories Trusted Brands: Recipes and Tips Swanson®
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Mix farro and Swanson® Chicken Broth together in a saucepan; bring to a boil. Reduce heat to medium-low and allow to simmer until tender, about 30 minutes. Drain; allow to cool completely.
- Transfer cooled farro to a bowl. Stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette and mix well.
Nutrition Facts : Calories 178 calories, Carbohydrate 20.9 g, Cholesterol 10.9 mg, Fat 8.3 g, Fiber 0.9 g, Protein 8 g, SaturatedFat 1.9 g, Sodium 516.4 mg, Sugar 1.2 g
PERFECT FARRO
It's easy to fall in love with the chewy, nutty flavor of this wholesome wheat grain, but you may be hesitant to cook it at home due to its reputation for being tricky to prepare. This couldn't be further from the truth. The hardest part may be knowing which type of farro you've got - it comes in whole grain, semi-pearled (some of the bran is removed) and pearled (all of the bran is removed) - and this is not indicated on all packages. All types have slightly different cooking times and absorb different amounts of liquid, so the best route to perfectly cooked farro is to boil it like pasta and dress and season it after it's out of the pot. Toasting the farro in a skillet before boiling enhances its nutty flavor even more.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 5 cups
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to boil with the bay leaves. Meanwhile, spread the farro in a medium skillet and set over medium heat. Cook the farro, stirring with a wooden spoon, until lightly toasted, about 6 minutes. (The farro will darken a shade and smell nutty and fragrant.)
- Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes, depending on the type of farro. Drain well and discard the bay leaves.
- Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.
CAPRESE DI FARRO
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil, toss in the farro and cook for 20 minutes, strain, and rinse with cold water, then set aside.
- Add the tomatoes to a bowl, add the mozzarella, rip the basil leaves with your hands, and add the olives.
- Season with a good quality extra-virgin olive oil, salt, and pepper, to taste.
- Serve right away or cover and refrigerate for tomorrow's picnic.
ONE-POT MEDITERRANEAN CHICKEN AND FARRO
This one-pot chicken and farro dish is packed with Mediterranean flavors, marrying briny olives, tangy feta and sweet sun-dried tomatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large braiser or large Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry and season with salt and pepper on both sides. When the oil is hot, add the chicken thighs, skin-side down, and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip the chicken, cook for 2 more minutes and remove to a plate. (The chicken will not be cooked through at this point.) Pour off the excess fat from the braiser, leaving behind 2 tablespoons of it.
- Reduce the heat to medium high, add the onions, garlic and red pepper flakes and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Stir in the farro until combined. Add the wine and cook for 1 minute, scraping up the brown bits from the bottom with a wooden spoon. Add the chicken stock and bring to a simmer, about 2 minutes. Stir in the sun-dried tomatoes and olives. Place the chicken on top, skin-side up, in a single layer and add any residual juices from the plate.
- Cover the braiser and bake until the farro is tender, most of the liquid has evaporated and the chicken is cooked through, 30 to 35 minutes.
- Meanwhile, add the lemon zest, feta and dill to a small bowl and toss to combine.
- Remove the braiser from the oven and squeeze the juice of the zested lemon over the top of the dish. Sprinkle with the feta and dill mixture and serve.
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