Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.
side.
Meanwhile, rinse the farro with water and drain in
In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
Meanwhile, in a large bowl stir together dressing ingredients.
Add the rest of the salad ingredients and toss.
When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
Chill and let flavors come together.
Season with additional herbs, salt and pepper if needed.
Garnish with grated cheese if desired.
\"Mangia! Mangia!\".
In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
Meanwhile, in a large bowl stir together dressing ingredients.
Add the rest of the salad ingredients and toss.
When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
Tasty as is or chill and let flavors come together.
Season with additional herbs, salt and pepper if needed.
Garnish with fresh basil.
ater; drain. Place farro in a pot; pour in
boil, and add the farro. Reduce the heat, cover and
Combine farro, salt and water in a medium saucepan.
Bring to boil over high heat.
Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes.
Drain well and let cool slightly.
Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
Add farro to tomato mixture and toss to coat.
Cover and chill at least 30 minutes for flavors to blend.
Yields about 3/4 cup per serving.
inutes.
Bring chicken broth, farro, oregano, and basil to a
Bring water to a boil in a saucepan; add farro. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
Mix farro, tomatoes, onion, capers, garlic, and basil together in a bowl. Drizzle olive oil over the top.
ver high heat. Stir in farro and return to boil.
inaigrette aside.
Combine water, farro, and salt in a small
Mix farro and Swanson(R) 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.
tablespoon oil; stir in farro with 1 teaspoon salt and
ring 3 cups water and farro to a boil in a
Bring chicken stock and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender but still chewy, 25 to 30 minutes. Transfer farro to a large bowl and let cool, at least 15 minutes.
Add peppers, sun-dried tomatoes, onion, and parsley to the bowl of farro. Toss together and stir in feta cheese.
Mix olive oil, lemon juice, vinegar, oregano, salt, garlic powder, and black pepper together. Toss vinaigrette with the salad. Serve cooled.
edium saucepan, combine the water, farro, and salt, then turn heat
oiling. Once boiling, add the farro and cook 16 to 18
Soak farro in a large bowl of
1. Wash the farro and boil in 3 cups of water for 30 minutes until soft. Let cool.
2. Tear kale from the stalks and into small pieces. Place the kale on a steamer basket and steam in 1 cup of water for 10 minutes.
3. Microwave the peas for 2 minutes, or add them to the kale at about 5 minutes of steam time.
4. In a bowl combine the cooked farro, steamed kale, steamed peas and chopped scallion.
5. Combine the dressing ingredients in a bowl until well blended.
6. Add the dressing to the salad and mix. Serve warmish or cold.
Rinse farro and put into a pot with 4 cups of water. Bring to a boil, reduce heat and simmer until soft, about 40 minutes. Drain and rinse with cold water.
Combine blueberries, celery, onions, green onions, peppers and sunflower seeds in a large bowl.
Combine vinegar, oil, cumin, coriander and maple syrup in a small bowl and whisk until combined. Drizzle over faro mixture. Toss gently. Add salt and pepper and toss again.