Farro Salad With Tomatoes And Herbs Giada De Laurentiis Recipes

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FARRO SALAD WITH TOMATOES AND HERBS - GIADA DE LAURENTIIS



Farro Salad With Tomatoes and Herbs - Giada De Laurentiis image

Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries.

Provided by Julesong

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

4 cups water
10 ounces cracked farro (about 1 1/2 cups)
2 teaspoons salt
1 lb fresh tomato, seeded and chopped
1/2 sweet onion, chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley
1 clove garlic, minced
2 tablespoons balsamic vinegar
fresh ground black pepper
1/4 cup extra virgin olive oil
salt, to taste

Steps:

  • In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
  • When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
  • Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
  • When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
  • In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
  • Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
  • Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.

Nutrition Facts : Calories 103.8, Fat 9.2, SaturatedFat 1.3, Sodium 787, Carbohydrate 5.1, Fiber 1.2, Sugar 3.2, Protein 1

CHEESY BAKED FARRO



Cheesy Baked Farro image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 14

Vegetable cooking spray
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground black pepper
2 1/2 cups grated Parmesan
1 cup grated Gruyere
1/2 cup fontina cheese, grated
6 cups chicken broth
2 cups faro or barley, rinsed and drained
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup plain dried bread crumbs
Olive oil, for drizzling

Steps:

  • Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
  • For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
  • For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
  • Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.

FARRO WITH CHEESE AND HERBS



Farro with Cheese and Herbs image

Provided by Giada De Laurentiis

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, for baking dish
1 pound farro
8 cups water
2 tablespoons kosher salt
2 cups (8 ounces) grated extra-sharp Cheddar
2 cups (8 ounces) grated mozzarella
1 cup whole milk
3 tablespoons herbes de Provence
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
Extra-virgin olive oil, for drizzling

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.
  • Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.
  • Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.
  • Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.
  • Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.

FARRO SALAD - A GRAIN THAT SO DESERVES A TRY!



Farro Salad - a Grain That so Deserves a Try! image

This salad is chewy, crunchy, sweet, salty and most of all addictive! Farro, a Mediterranean grain, is naturally high in fiber, and contains more protein than wheat. So enjoy it!

Provided by Rita1652

Categories     Salad Dressings

Time 40m

Yield 12 cup servings, 12 serving(s)

Number Of Ingredients 18

2 cups hot water
1 cup cracked farro, perlato rinsed and picked over
salt (to season)
1 tablespoon honey
3 tablespoons apple cider vinegar
2 tablespoons olive oil
salt and pepper
1/2 teaspoon Italian spices
1 teaspoon fresh tarragon or 1 teaspoon fresh basil, minced
1 garlic clove, minced
red pepper flakes
3/4 cup minced red onion
1 cup minced zucchini
1 cup diced tomato
2 tablespoons sun-dried tomatoes packed in oil, minced
1 cup frozen peas
2 tablespoons walnuts, toasted rough chopped
1 ounce shredded pecorino romano cheese

Steps:

  • 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!".

FARRO SALAD WITH TOMATOES AND HERBS



Farro Salad with Tomatoes and Herbs image

Farro is a type of wheat that was an important component of the Roman Empire's diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy. You'll still find it on a lot of Italian tables, though, and especially in soups and salads such as this one. Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe.

Yield 6 side-dish servings

Number Of Ingredients 10

10 ounces farro (about 1 1/2 cups)
2 1/4 teaspoons salt, plus more to taste
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup extra-virgin olive oil
2 medium-sized tomatoes, seeded and chopped
1/2 medium-size sweet onion (such as Walla Walla), finely chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • In a medium saucepan, combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool.
  • In a medium bowl, mash the garlic with 1/4 teaspoon of salt to make a paste. Whisk in the vinegar and 1/4 teaspoon of pepper, then the oil. Add the tomatoes, onion, chives, and parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (The salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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FARRO SALAD WITH TOMATOES AND HERBS RECIPE - GIADA DE LAURENTIIS
Mar 29, 2015 In a large saucepan, cover the farro with the water and bring to a boil. Cover and simmer over moderately low heat until barely tender, about 20 minutes.
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  • In a large saucepan, cover the farro with the water and bring to a boil. Cover and simmer over moderately low heat until barely tender, about 20 minutes. Add 1 tablespoon of salt and simmer until tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool.
  • In a medium bowl, mash the garlic with a pinch of salt until it becomes a puree. Whisk in the balsamic vinegar and then the olive oil. Season the dressing with pepper.
  • Add the tomatoes, onion, chives and parsley to the farro and toss. Add the dressing to the salad, season with salt and pepper and toss, then serve.


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