Warm Farro Pilaf With Dried Cranberries Recipes

FARRO PILAF WITH AUTUMN VEGETABLES

Farro Pilaf with Autumn Vegetables image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1/2 diced onion in 2 tablespoons butter in a saucepan, 4 minutes; season with salt and pepper. Add 1 cup pearled farro and 1 1/2 cups chicken broth. Bring to a boil, then add 1 cup diced butternut squash. Cover, reduce the heat to medium low and cook 15 minutes. Scatter 2 cups shredded Brussels sprouts on top, cover and cook until the farro is tender, 10 to 15 minutes. Stir in 1/2 cup chopped walnuts, 1/4 cup raisins and some chopped parsley.

FARRO PILAF

Farro Pilaf image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

WARM FARRO PILAF WITH DRIED CRANBERRIES

Warm Farro Pilaf With Dried Cranberries image

Make and share this Warm Farro Pilaf With Dried Cranberries recipe from Food.com.

Provided by Sara Morford

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 medium carrot, cut in half
1 celery rib, cut in half
1/2 small onion
1 1/4 cups pearled cracked farro
4 cups no-chicken broth
2 tablespoons olive oil
1/2 medium onion, diced (2/3 cup)
1/2 lb kale, center stem removed, chopped (4 packed cups)
2 garlic cloves, minced (2 tsp.)
1/2 teaspoon aleppo pepper or 1/4 teaspoon red pepper flakes
1/2 cup dried cranberries
1/3 cup toasted pine nuts

Steps:

To make Farro: Heat oil in saucepan over medium-high heat. Add carrot, celery, and onion. Cook 3 to 5 minutes, or until vegetables start to brown. Add farro, and stir to coat grains with oil. Pour in broth, and bring mixture to a simmer. Reduce heat to low, and cover. Cook 20 minutes, or until just tender; drain. Discard carrot, celery, and onion. Cool Farro.
To make Pilaf: Heat oil in large skillet over medium-high heat. Sauté diced onion 5 to 7 minutes. Add kale, and cook 5 to 7 minutes, or until just wilted. Reduce heat to medium, and stir in garlic and Aleppo pepper. Cook 1 minute, then add Farro, and sauté 3 to 5 minutes, or until warmed through. Remove from heat, and stir in dried cranberries and pine nuts. Season with salt and pepper, if desired. Serve warm.

Nutrition Facts : Calories 151.3, Fat 12.4, SaturatedFat 1.4, Cholesterol 0.2, Sodium 437.4, Carbohydrate 9.3, Fiber 2.1, Sugar 2.3, Protein 3.1

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