FARRO PILAF RECIPES

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JENNI'S ITALIAN FARRO PILAF RECIPE | ALLRECIPES



Jenni's Italian Farro Pilaf Recipe | Allrecipes image

This is a versatile dish. Substitute rice for farro if needed (though farro is worth hunting for) or add a pound of meat (diced chicken works well) to make this a main dish for 4.

Provided by Jennifer Hayes Ryjewski

Categories     Side Dish    Grain Side Dish Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 8

1 cup semi-pearled farro, rinsed
2 teaspoons chicken bouillon
2 cups water
? cup sun-dried tomatoes packed in olive oil with garlic, drained and chopped
1 (8 ounce) package fresh mushrooms, cubed
1 tablespoon dried basil
1 pound yellow squash, cubed
¼ cup grated Parmesan cheese

Steps:

  • Bring farro, chicken bouillon, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and the liquid has been absorbed, 20 to 25 minutes. Drain any excess water.
  • Cook and stir sun-dried tomatoes and mushrooms with basil in a skillet over medium heat until mushrooms are slightly softened, about 5 minutes. Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes. Sprinkle farro pilaf with Parmesan cheese.

Nutrition Facts : Calories 161.5 calories, CarbohydrateContent 29.6 g, CholesterolContent 2.9 mg, FatContent 3.8 g, FiberContent 2.1 g, ProteinContent 7.5 g, SaturatedFatContent 0.9 g, SodiumContent 101.1 mg, SugarContent 2.3 g

CREAMY FARRO PILAF WITH WILD MUSHROOMS RECIPE | MARTHA STEWART



Creamy Farro Pilaf with Wild Mushrooms Recipe | Martha Stewart image

Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 shallot, minced
1 cup farro
1/4 cup dry white wine
3 cups low-sodium chicken stock
Coarse salt
12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
Red-pepper flakes
1 bunch spinach (10 ounces), stemmed
1/4 cup crumbled Parmesan, plus more for serving

Steps:

  • In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.
  • Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.
  • Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.

Nutrition Facts : Calories 261 g, CholesterolContent 8 g, FatContent 10 g, FiberContent 6 g, ProteinContent 13 g, SaturatedFatContent 2 g, SodiumContent 443 g

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FARRO-KRAUT PILAF RECIPE | COOKING LIGHT
Sauerkraut livens up this whole-grain side with crunch, tang, and a little bit of fermentation funk. Use refrigerated, probiotic-rich sauerkraut; shelf-stable versions have been pasteurized, killing any gut-friendly bacteria. Since heat kills the good bugs in refrigerated kraut too, we stir it in after the pilaf has cooled slightly. We call for precooked farro for convenience; if you can’t find it at your grocery store, you can substitute your own cooked, leftover farro or an 8.8-ounce pouch of precooked unseasoned whole-grain brown rice.
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  • Heat oil in a large skillet over medium. Add shallots and garlic; sauté 3 minutes. Add farro, salt, and pepper; cook until lightly toasted, stirring occasionally, about 2 minutes. Remove from heat; let stand 1 minute. Stir in radishes and sauerkraut.
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FARRO & VEGETABLE PILAF | SKYTERRA AT HOME
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FARRO, MUSHROOM, AND WALNUT PILAF RECIPE | COOKING LIGHT
We cut out nearly all the prep and cook time of a traditional pilaf by using presliced mushrooms and precooked farro. No need to microwave the farro; it will absorb enough liquid and heat through in the pan. Use the green parts of the green onions as well as the white for flecks of color in the finished dish.
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FARRO AND ROASTED SQUASH PILAF | RACHAEL RAY IN SEASON
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  • In a large bowl, combine the farro, roasted squash, cranberries, pumpkin seeds, scallions, thyme and the remaining 1 1/2 tablespoons olive oil; season with salt and pepper.
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FARRO PILAF RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Jul 12, 2021 · Directions. 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 ...
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FARRO PILAF | RECIPE
Heat the oil in a large skillet on a medium flame. Add the onion, shallot and salt. Cover and sauté for 10 minutes. Add the pepper and the other spices. Cook for an additional 5 minutes. Add the stock and wine, mix well. Bring to a boil, then lower the flame and cook for 15 minutes. Fold in the farro. Serve warm or cold.
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FARRO PILAF - LINDYSEZ | RECIPES
Jul 25, 2013 · Heat the oil over medium heat in a large skillet; add the butter. When the butter melts add the peppers and onions, sauté until tender, about 5 minutes. Add the corn and cooked farro, cook until the edges of the vegetables and corn just begin to brown. Remove from heat, stir in the basil, parsley, and pine nuts, if using.
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FARRO PILAF - SPEND WITH PENNIES
May 08, 2021 · Farro Pilaf in an Instant Pot. Set Instant pot to sauté, cook onion & garlic in butter until soft. Add Farro & orzo, toast until the grains are lightly browned & nutty smelling, about 6 minutes. Add broth & shredded carrots. Secure lid & set on manual mode (high pressure) for 4 minutes.
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FARRO PILAF – TASTEFOOD
Jul 25, 2012 · Farro Pilaf This recipe replaces rice with farro, and includes toasted almonds, lemon, mint and parsley. It makes a hefty pilaf, which is nutty, fresh and packed with protein and nutrients. Depending on how salty your stock is, adjust the amount of salt to taste. Serves 6 as a side dish. 2 tablespoons extra-virgin olive oil, divided
From tastefoodblog.com
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FARRO PILAF | RECIPE
Heat the oil in a large skillet on a medium flame. Add the onion, shallot and salt. Cover and sauté for 10 minutes. Add the pepper and the other spices. Cook for an additional 5 minutes. Add the stock and wine, mix well. Bring to a boil, then lower the flame and cook for 15 minutes. Fold in the farro. Serve warm or cold.
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FARRO PILAF - LINDYSEZ | RECIPES
Jul 25, 2013 · Heat the oil over medium heat in a large skillet; add the butter. When the butter melts add the peppers and onions, sauté until tender, about 5 minutes. Add the corn and cooked farro, cook until the edges of the vegetables and corn just begin to brown. Remove from heat, stir in the basil, parsley, and pine nuts, if using.
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WARM FARRO PILAF WITH DRIED CRANBERRIES RECIPE ...
Sep 23, 2015 · 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 ...
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FARRO PILAF – TASTEFOOD
Jul 25, 2012 · Farro Pilaf This recipe replaces rice with farro, and includes toasted almonds, lemon, mint and parsley. It makes a hefty pilaf, which is nutty, fresh and packed with protein and nutrients. Depending on how salty your stock is, adjust the amount of salt to taste. Serves 6 as a side dish. 2 tablespoons extra-virgin olive oil, divided
From tastefoodblog.com
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WARM FARRO PILAF WITH DRIED CRANBERRIES RECIPE
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.
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INSTANT POT FARRO AND WILD RICE PILAF (OR STOVE TOP ...
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CRANBERRY FARRO PILAF RECIPE FROM H-E-B
Add farro and stir-fry for 4 to 6 minutes or until farro smells slightly toasted. 3. Add vinegar and stir until vinegar has dissolved completely before adding stock, cranberries and raisins. 4. Bring liquid to a boil, then cover and reduce heat to low. Allow to cook until liquid is completely absorbed and farro is tender.
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FARRO PILAF WITH MUSHROOMS, WHITE BEANS AND KALE ...
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FARRO AND WINTER SQUASH PILAF | TOWN AND COUNTRY MARKETS
Farro and Winter Squash Pilaf Serves 4 ...
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