Ina Garten Farro Salad Recipes

BAKED FARRO AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
• Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
• Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

FARRO TABBOULEH WITH FETA

Steps:

• Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
• Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
• In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.

CHARLIE BIRD'S FARRO SALAD

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.

MEDITERRANEAN FARRO SALAD

Steps:

• 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.

WHEATBERRY SALAD

Steps:

• Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
• Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
• In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

INA GARTEN FARRO SALAD

Steps:

• In a saucepan and over medium heat, add the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups of water and cook them uncovered for 30 min or until the farro is tender.
• Sometimes the water is absorbed before the farro is tender, just add a little more water.
• Once the farro is tender, drain it and put them aside in a large serving bowl. Discard the bay leaves.
• Now to make the vinaigrette, whisk about 2 tablespoons the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. You can choose to try this Vinegrette Dressing Recipe. it will work well with farro salad.
• Add the vinaigrette into the warm farro and combine them, Then set aside for at least 15 minutes to cool.
• Stir in the pistachios, chopped parsley, mint, tomatoes, and radishes. You can choose to add black or green olives.
• Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

FARRO WITH ROASTED VEGETABLES AND ROASTED TOMATO DRESSING

Steps:

• Preheat oven to 250 degrees. Halve tomatoes through stem end and arrange cut-side up in one layer on a large baking sheet. Add garlic to pan and roast about 1 hour, or until tomatoes are slightly shriveled around the edges. Cool in the pan for 30 minutes.
• Peel the garlic and put in a blender with oil, water, lemon juice, salt, pepper and ½ cup roasted tomatoes. Blend until very smooth.
• Turn the oven to 400 degrees. Arrange the asparagus on a large baking sheet and drizzle with oil plus a sprinkle of salt and pepper to taste. Chop the zucchini into 1-inch cubes. Toss with olive oil and arrange in one layer on a baking sheet. Sprinkle with salt and pepper to taste. Roast asparagus for 12 minutes or until tender. Roast zucchini 35 minutes or until caramelized. Chop asparagus into 1-inch pieces.
• Bring a large pot of water to a boil. Add a few substantial pinches of kosher salt and the farro. Cook until farro is tender, but still al dente, about 20-25 minutes. Drain very well and transfer to a serving bowl.
• Add olives, remaining tomatoes, asparagus, zucchini, herbs and dressing to farro. Toss to combine and taste for seasoning. Serve warm or at room temperature.

CHARLIE BIRD'S FARRO SALAD

Steps:

• Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
• Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
• Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

WHEATBERRY & FARRO SALAD

Steps:

• Place 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl.
• Meanwhile, saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add 1/4 cup of olive oil, the balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well.
• Allow the salad to sit for at least 30 minutes for the wheatberries and farro to absorb the sauce. Season to taste and serve at room temperature.

INA GARTEN'S WHEATBERRY SALAD

Steps:

• Place the Wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft.
• Drain.
• Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
• In a large bowl, combine the warm Wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce.
• Season, to taste, and serve at room temperature.