Apple Cider Cooked Farro Recipes
CHARLIE BIRD'S FARRO SALAD
There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, salads and dressings, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams
APPLE FARRO SALAD RECIPE BY TASTY
This hearty apple farro salad taste like fall. The warm farro mixed with the crisp apple makes a perfect pairing and will be a great addition to any holiday meal. This also makes a great easy-to-pack lunch.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the dressing: In a medium bowl whisk together the garlic, mustard, lemon zest, lemon juice, honey, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Make the salad: Add the farro and remaining ½ teaspoon salt and black pepper to a large bowl. Add 3 tablespoons of dressing, then toss to coat. Add the apples, hazelnuts, mint, and goat cheese and toss to combine. Dress with an additional 1-2 tablespoons of dressing and toss to coat. Season to taste with salt and pepper.
- Serve the salad with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 818 calories, Carbohydrate 121 grams, Fat 33 grams, Fiber 21 grams, Protein 21 grams, Sugar 20 grams
APPLE CIDER FARRO
This recipe is inspired by a delicious farro salad at the NYC restaurant Charlie Bird. Cooked in apple cider, the farro develops a sweet, fruity quality. At Charlie Bird, they toss it with juicy vegetables to make a salad, but this farro is good all on its own too. Simply toss with some olive oil and lemon and finish it off with some freshly grated Parmesan for a delicious side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 2 cups each apple cider and water to a boil in a saucepan. Stir in 1 1/2 cups farro, 3 strips lemon zest and 1 teaspoon kosher salt. Reduce the heat and simmer until the farro is tender and the liquid is mostly absorbed, 35 minutes. Let cool slightly. Whisk 2 tablespoons each olive oil and lemon juice in a medium bowl. Add the farro and toss. Top with grated Parmesan.
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