FARRO RECIPES ITALIAN RECIPES

Name: Tuscan Farro Soup
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, sliced; 2 celery stalks, trimmed and chopped; 2 carrots, peeled and chopped; Salt and pepper; 1 tablespoon minced garlic; 1 cup farro, spelt or barley; 1 cup dried white beans, soaked for several hours or overnight; 2 cups chopped tomatoes (canned are fine; do not drain); 6 cups stock or water, more as necessary; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil, optional; Freshly grated Parmesan

ITALIAN FARRO RECIPES RECIPES ALL YOU NEED IS FOOD

ITALIAN FARRO RECIPES RECIPES All You Need is Food image

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Provided by Mark Bittman

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil, optional
Freshly grated Parmesan

Steps:

Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Nutrition Facts : Calories 558, CarbohydrateContent 86 grams, FatContent 13 grams, FiberContent 16 grams, ProteinContent 29 grams, SaturatedFatContent 2 grams, SodiumContent 1467 milligrams, SugarContent 15 grams, UnsaturatedFatContent 10 grams

FARRO SALAD RECIPE - FOOD.COM

Farro Salad Recipe - Food.com image

This refreshingly sweet salad is a tasty culinary delight. Yes you can use barley in place of the farro. But try to get it. It is so chewy and yummy!

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 15 serving(s)

Number Of Ingredients 17

Ingredients

2 cups hot water
1 cup cracked farro, perlato rinsed and picked over
salt (to season)
4 tablespoons fig balsamic vinegar
2 tablespoons olive oil
salt and pepper
1/2 teaspoon dried Italian spices
1 teaspoon fresh basil, minced
1 garlic clove, minced
red pepper flakes, to taste
3/4 cup minced onion
1 cup minced cucumber, seeded and peeled
1 cup diced tomato
2 tablespoons sun-dried tomatoes packed in oil, minced
1 cup frozen peas
2 tablespoons pine nuts, 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.
Tasty as is or chill and let flavors come together.
Season with additional herbs, salt and pepper if needed.
Garnish with fresh basil.

Nutrition Facts : Calories 50.1, FatContent 3.3, SaturatedFatContent 0.7, CholesterolContent 2, SodiumContent 37.9, CarbohydrateContent 3.9, FiberContent 0.8, SugarContent 1.9, ProteinContent 1.5

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