Farro Salad With Shallots And Parsley Recipes

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
• Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
• As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
• Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
• Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
• Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Steps:

• Bring to a boil: 6 cups salted water.
• Add: 3/4 cup farro.
• Simmer for 20 to 25 minutes or until tender. Drain and transfer to a bowl. Sprinkle with: 1 tablespoon red wine vinegar, Salt.
• Stir and taste. Add more salt or vinegar if needed. Stir in: 1 small shallot or 2 scallions, diced fine, 2 tablespoons chopped parsley, 3 tablespoons extra-virgin olive oil, Fresh-ground black pepper.
• Serve at room temperature, or chilled.
• Wheat berries and spelt can be cooked and served in the same manner. Wheat berries take longer to cook, sometimes up to 50 minutes. Start checking after 20 minutes.
• Cilantro or basil can be substituted for the parsley.
• Diced cucumbers or halved cherry tomatoes can be added in season.
• Sherry vinegar or lemon juice can substitute for part or all of the red wine vinegar.

Steps:

• Place farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until farro is al dente according to package instructions, 10 to 12 minutes. Drain, and let cool.
• In a small bowl, combine shallot with lemon juice and salt; let stand 15 minutes. Meanwhile, in a small saute pan, heat oil over medium heat, and add pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add lemon zest.
• Using a mandoline or sharp knife, slice zucchini crosswise as thinly as possible; place in a large bowl. Add farro, pine-nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.
• Using a vegetable peeler, shave half the cheese over salad; toss to combine. Salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave remaining cheese on top.

Steps:

• Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
• Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
• Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
• Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.