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Farro Salads
Farro and Shrimp Salad
Farro and Shrimp Salad
Farro (pronounced FAHR-oh) is a whole grain that is very popular in italy. Farro is not wheat, but a plant and grain all its own. A grain of farro looks like a plump grain of brown rice.  It has a complex, nutty taste, and a firm chewy texture similar to oats and barley. Farro has twice as much protein and fiber than brown rice and the same amount of calories.  Because farro contains a starch similar to that found in Arborio rice, it behaves much like risotto, releasing a creamy, binding liquid when cooked.   But unlike risotto, farro doesn't become gummy; instead, it retains its tender, distinct bite, even if it sits awhile after cooking.  If you cannot find farro, spelt, barley or other whole grains can be substituted.  The results won't be quite the same and you will have to adjust the cooking times, but the dishes will still be good. 
Farro Salad with Chicken
(Serves 2)

Ingredients:

1/2 cup farro
1/3 cup frozen peas, thawed
1/3 cup fresh or frozen corn niblets
12 grape tomatoes, halved
2 scallions, chopped
1 cup shredded, cooked chicken
2 cups chopped Romaine lettuce
Grated  Parmesan cheese

Basil Vinaigrette:
1 large garlic clove
1/4 cup grated Parmesan cheese
10-12 fresh basil leaves
1/4 cup fresh parsley leaves
1 teaspoon salt
1 teaspoon sugar
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar

Directions:

Cook farro in a saucepan of boiling, salted water for 20 minutes.  During the
last 2 minutes of cooking, add the peas and corn to the saucepan.  Drain and
rinse with cold water.  Transfer the mixture to a bowl; allow to cool to room
temperature.  Add the tomatoes, scallions, and chicken.

To make the Basil Vinaigrette:
With a food processor running, drop the garlic clove through the feed tube.
Add cheese, basil, parsley, salt, sugar, and pepper.  Process about 10
seconds until all the ingredients are finely chopped.  Combine the oil and
vinegar.  With the machine running, slowly pour through the feed tube.  The
mixture will combine very quickly.  It should be slightly thick and coarse.

Pour the vinaigrette over the farro mixture and stir to combine.  Divide the
lettuce between 2 salad plates.  Top with the farro mixture and sprinkle the
top with Parmesan.  Serve at room temperature.
RECIPES
Farro Salad with Chicken
Farro Salad with Mozzarella, Tomatoes, and Herbs
Farro and Shrimp Salad

How to Cook Common Types of Grain >>
Farro Salad with Mozzarella, Tomatoes, and Herbs
(Serves 4)

Ingredients:

1 cup farro
2-1/2 cups water
2 tablespoons lemon juice
1/3 cup olive oil
2 ounces fresh mozzarella, diced
Salt and pepper
1 cup grape tomatoes, halved
1/4 cup combined finely chopped basil, parsley, and chives

Directions:

Cook farro in a saucepan of boiling, salted water for 20 minutes. Drain and
transfer to a bowl to cool to room temperature.

In a small bowl, whisk together the lemon juice, oil, salt and pepper.  Pour
over the cooled faro and stir to combine.  Add the mozzarella, tomatoes, and
herbs; gently toss.  Serve at room temperature.
Farro and Shrimp Salad
(Serves 4)

Ingredients:

1 pound large shrimp, peeled and deveined
1/2 cup olive oil, divided
Salt and pepper
1 cup farro
1/4 cup fresh mint leaves
1/4 cup fresh parsley leaves
Juice of 1 lemon
1 (15-ounce) can cannellini beans, drained and rinsed
2 handfuls watercress, large stems removed

Directions:

Preheat the oven to 400 degrees F.  Gently toss the shrimp with 2 tablespoons
of olive oil; season with salt and pepper.  Spread the shrimp in a single layer on
a baking sheet.  Roast for 8-10 minutes, or until cooked through.  Set aside to
cool.

Rinse the farro; place in a large saucepan of boiling salted water.  Cook the
farro for the time recommended on the package, usually about 15 - 20 minutes.
Drain and place the cooked farro in a bowl; drizzle with 2 tablespoons of olive
oil.  Set aside to cool.

Place the mint, parsley, lemon juice, and remaining 1/4 cup of olive oil in a
small food processor.  Add salt and pepper.  Pulse until finely chopped.

Add the shrimp, beans, and watercress to the bowl with the farro.  Add the
mint dressing and gently toss to combine the ingredients. Serve at room
temperature.
 
 
 
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