Farro Salad With Asparagus And Parmesan Recipes

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FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad with Asparagus and Parmesan image

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

Provided by Duncan

Categories     Salad     Grains

Time 13h15m

Yield 12

Number Of Ingredients 9

2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Steps:

  • Soak farro in a large bowl of water for at least 12 hours. Drain.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  • Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g

FARRO WITH VIDALIA ONION AND ASPARAGUS



Farro with Vidalia Onion and Asparagus image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/4 cup olive oil
2 Vidalia onions, thinly sliced
Kosher salt
1 1/2 cups pearled farro
1 pound asparagus, trimmed and cut into 1-inch pieces
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar
2 pinches crushed red pepper flakes
Freshly ground black pepper

Steps:

  • Bring a medium pot of water to a boil.
  • Heat the olive oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until soft and translucent, about 25 minutes. Increase the heat to medium high and cook, stirring often, until golden brown, 5 to 10 minutes more.
  • While the onions cook, add the farro to the boiling water along with 1 teaspoon salt. Boil until tender but still very toothsome, about 20 minutes. Add the asparagus and cook until crisp-tender, about 2 minutes; drain well.
  • Add the farro and asparagus to the caramelized onions along with the parsley, vinegar and red pepper flakes. Season with salt and pepper. Transfer to a bowl and serve.

FARRO SALAD WITH PEAS, ASPARAGUS, AND FETA



Farro Salad with Peas, Asparagus, and Feta image

Categories     Tomato     Vegetable     Appetizer     Vegetarian     Quick & Easy     High Fiber     Feta     Spring     Summer     Sugar Snap Pea     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled

Steps:

  • Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
  • Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad With Asparagus and Parmesan image

Got this from All Recipes.com and was so good I wanted to share, the chewy nutty texture is wonderful. A nice change from regular green salads, and left overs are even better the next day. The long cook time is mostly just simmering the grains

Provided by Bonnie G 2

Categories     < 4 Hours

Time 1h15m

Yield 1 Salad, 12 serving(s)

Number Of Ingredients 11

1 cup cracked farro
1/4 lb fresh asparagus, trimmed
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 cup cherry tomatoes, halved
1/2 cup chopped walnuts, toast for better flavor
1/3 cup dried cranberries
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
3/4 cup parmesan cheese, shaved

Steps:

  • Bring large pot of lightly salted water to rolling boil over high heat. Stir in farro and return to boil.
  • Reduce heat to medium and cook, uncovered, stirring occasionally, 20 minutes.
  • Reduce heat to low, cover, and continue simmering until desired tenderness, 20 to 30 minutes more. Drain and let cool.
  • Meanwhile, bring about 3/4 inch of lightly salted water to a boil in a large, deep skillet.
  • Cook asparagus, uncovered, until just tender, about 3 minutes.
  • Transfer asparagus to a bowl of ice water for several minutes to stop cooking process.
  • When asparagus is cold, drain well and cut diagonally into 1 1/2 inch slices.
  • Whisk together vinegar, oil and salt in large bowl.
  • Add farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives and toss to coat.
  • Sprinkle salad with 1/2 cup parmesan and toss to mix.
  • Top with remaining 1/4 cup Parmesan.
  • Serve at room temperature.

Nutrition Facts : Calories 87.7, Fat 7.3, SaturatedFat 1.7, Cholesterol 5.5, Sodium 195.5, Carbohydrate 2.8, Fiber 0.9, Sugar 1.2, Protein 3.6

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad with Asparagus and Parmesan image

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

Provided by Duncan

Categories     Grain Salads

Time 13h15m

Yield 12

Number Of Ingredients 9

2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Steps:

  • Soak farro in a large bowl of water for at least 12 hours. Drain.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  • Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad with Asparagus and Parmesan image

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

Provided by Duncan

Categories     Grain Salads

Time 13h15m

Yield 12

Number Of Ingredients 9

2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Steps:

  • Soak farro in a large bowl of water for at least 12 hours. Drain.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  • Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad with Asparagus and Parmesan image

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

Provided by Duncan

Categories     Grain Salads

Time 13h15m

Yield 12

Number Of Ingredients 9

2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Steps:

  • Soak farro in a large bowl of water for at least 12 hours. Drain.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  • Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad with Asparagus and Parmesan image

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

Provided by Duncan

Categories     Grain Salads

Time 13h15m

Yield 12

Number Of Ingredients 9

2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Steps:

  • Soak farro in a large bowl of water for at least 12 hours. Drain.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  • Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad with Asparagus and Parmesan image

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

Provided by Duncan

Categories     Grain Salads

Time 13h15m

Yield 12

Number Of Ingredients 9

2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Steps:

  • Soak farro in a large bowl of water for at least 12 hours. Drain.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  • Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad with Asparagus and Parmesan image

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

Provided by Duncan

Categories     Grain Salads

Time 13h15m

Yield 12

Number Of Ingredients 9

2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Steps:

  • Soak farro in a large bowl of water for at least 12 hours. Drain.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  • Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad with Asparagus and Parmesan image

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

Provided by Duncan

Categories     Grain Salads

Time 13h15m

Yield 12

Number Of Ingredients 9

2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Steps:

  • Soak farro in a large bowl of water for at least 12 hours. Drain.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  • Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g

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