Tag: farro

Italian Beans & Farro

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Italian Beans and Barley

This hearty dish comes together quickly, thanks to canned ingredients. If you can’t find farro, use barley instead.

Ingredients:

  • 1 cup uncooked farro
  • 3 cups water
  • 2 tablespoons olive oil
  • 1 minced garlic clove
  • 2 cups chopped green beans
  • 1 (15-ounce) drained and rinsed can chickpeas
  • 1 (15-ounce) can diced tomatoes
  1. Combine the farro and water in a saucepan. Bring to a boil, then cover, reduce heat, and simmer for about 20 minutes, or until the farro is tender. Drain any excess water and transfer to a large bowl.
  2. Meanwhile, heat the olive oil in a saucepan over medium-high heat. Add the garlic; cook for 2 minutes. Add the green beans and cook for an additional 5 minutes.
  3. Add the green bean mixture to the farro, along with the chickpeas and tomatoes, stirring to combine.

Farro Salad with Roasted Vegetables

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Farro Salad.JPG

This filling salad is a great addition to a vegan holiday table, and was my contribution to this year’s celebration. We love it paired with Gardein’s stuffed holiday roast!

Ingredients:

  • 1 cup farro
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper, divided
  • 3 cups cauliflower florets
  • 2 cups sliced rainbow carrots
  • 8 ounces chopped cremini mushrooms
  • 5 tablespoons olive oil, divided
  • 1 and 1/2 tablespoons lemon juice
  • 1/2 teaspoon mustard
  • 2 tablespoons chopped fresh parsley (optional)
  1. In a saucepan, combine the farro, broth, cumin, ginger, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer, covered, for about 25 minutes, until the liquid is absorbed. Set aside.
  2. Meanwhile, combine the cauliflower, carrots, and mushrooms in a roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon black pepper. Roast at 400 degrees F for 25 minutes.
  3. In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, and the mustard. Add the farro mixture and roasted veggies. Sprinkle with chopped parsley just before serving if desired.

The salad is good warm or at room temperature, making it ideal for a busy holiday feast!