Kosher Farro

Farro with Vegetables

Farro with Vegetables.jpg

Makes 4-6 side dish servings.

Farro has a nutty, full bodied flavor and is a good source of vitamins and fiber. It complements most dishes.

INGREDIENTS:

  • ¾ cup pearled farro
  • 1 tablespoon unsalted margarine
  • ¾ cup low sodium vegetable broth
  • ½ teaspoon kosher salt

VEGETABLES:

  • 2 scallions, finely chopped
  • 1 small bell pepper, coarsely chopped
  • 2 small carrots, coarsely chopped
  • 2 small parsnips, coarsely chopped
  • ½ cup tightly packed flat leaf parsley, coarsely chopped

DRESSING:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Balsamic vinegar, approximately
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Place farro, margarine, broth and salt in a small saucepan with a cover. Bring to a boil, over high heat. Reduce the heat and simmer covered for 20 minutes or until the farro is tender and the liquid is absorbed. Transfer to a bowl.
  2. Cut each vegetable into small pieces, except the scallions and pepper, and pulse in a food processor fitted with the steel blade until coarsely chopped. Add to the farro. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.
  3. Whisk the dressing ingredients and toss with the farro and the vegetables.
  4. Season to taste.
 
 

Farro with Sesame Dressing and Vegetables

Farro with Sesame.jpg

Makes 4-6 servings.

This dish is a salad for all seasons since the ingredients are available throughout the year.

To make this dish more wholesome you can add firm tofu, cubed and sautéed or cheese of your choice.

INGREDIENTS:

  • ¾ cup pearled farro
  • ¾ cup vegetable broth
  • ½ teaspoon Kosher salt
  • 1 medium zucchini
  • 1 small bunch broccoli, about ¾ pounds
  • ¼ pound haricots verts, or string beans

SESAME DRESSING:

  • 2 tablespoons white sesame seeds
  • 1 garlic clove, finely chopped
  • 1/8 teaspoon powdered chili pepper, approx
  • 1 inch fresh ginger, peeled, finely chopped
  • ¼ cup extra-virgin olive oil
  • 1-2 tablespoons whole grain mustard
  • 1-2 tablespoons honey
  • 2 tablespoons lemon juice, approx
  • 1 teaspoon Kosher salt, approx

PREPARATION:

  1. Place the farro, vegetable broth and salt in a small saucepan with a cover. Bring to a boil, reduce the heat and simmer covered for 20 minutes, or until the farro is tender and the liquid is absorbed. Place in a large bowl and cool.
  2. Steam the zucchini for 1 minute, cube and cool. Add to the farro.
  3. Trim and discard the stem end of the beans and steam until almost tender, about 3 minutes and cool. Add to the farro.
  4. Separate the broccoli into small florets and steam until almost tender, about 3 minutes and cool. Add to the farro. 

TO MAKE THE DRESSING:

  1. Place the sesame seeds, garlic, chili and ginger in a small skillet. Stir to slightly toast; it will take about 3 minutes.
  2. Add the olive oil and warm together for another minute. Remove from the heat, add mustard and honey combining well.
  3. Add lemon juice and salt.
  4. Dress the salad with the dressing and adjust the seasoning with mustard, honey, lemon juice and salt.