FARRO SALAD INA GARTEN RECIPES

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CHARLIE BIRD'S FARRO SALAD RECIPE | INA GARTEN | FOOD NET…



Charlie Bird's Farro Salad Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

1 cup pearled farro (6 ounces)
1 cup fresh apple cider 
2 bay leaves 
Kosher salt and freshly ground black pepper 
1/2 cup good olive oil 
1/4 cup freshly squeezed lemon juice 
1/2 cup roasted, salted pistachios, whole or chopped 
1 cup roughly chopped fresh parsley 
1 cup roughly chopped fresh mint leaves 
1 cup cherry or grape tomatoes, halved through the stem 
1/3 cup thinly sliced radishes (2 to 3 radishes) 
2 cups baby arugula 
1/2 cup shaved Italian Parmesan cheese 
Flaked sea salt, such as Maldon 

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 SALAD RECIPE | INA GARTEN | FOOD NETWORK



Wheatberry Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 9

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

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.

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Salade niçoise (French pronunciation: [salad niswaz]), salada nissarda in the Niçard dialect of the Occitan language, insalata nizzarda in Italian, is a salad that originated in the French city of Nice.It …
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