edium saucepan, combine the farro with about 4 cups water
ater; drain. Place farro in a pot; pour in
For Crab Cakes:
Mix all
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!\".
ieces to coat.
Roast for 15 minutes and then add
ater to cover and soak for at least 4 hours or
he boil and add the farro. Boil until tender, (about 25
o low, cover and simmer for 45 minutes or until liquid
ring 3 cups water and farro to a boil in a
aste and the greens. Blanch for two minutes, and transfer to
Place water, farro, and salt in a large
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.
Soak the farro in cold water for 30-60 minutes. Meanwhile, prepare the vegetables.
Drain farro and place in a large pot with 2 quarts water. Bring to a boil.
Reduce to a simmer, and cook uncovered for 30 minutes.
Drain the farro and rinse with cool water.
In a large bowl, combine the oil, vinegar, herbs, and vegetables. Toss to coat.
Gently stir in the farro until combined.
Chill at least one hour. Serve with crumbled feta on top if desired.
tablespoon oil; stir in farro with 1 teaspoon salt and
o coat evenly and hold for 30 minutes to release excess
Soak farro in cold water for 20 minutes; drain well.
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.
Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper.
Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole (or escarole substitute) and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leave.
oiling water to cover them for about 1 hour. Drain, reserving
ender, about 5 minutes. Add farro, stirring until toasted, 1 minute