Best 2 Farro With Cheese And Herbs Recipes
Farro with cheese and herbs is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. The nutty flavor of farro pairs perfectly with the creamy cheese and the fragrant herbs. This dish is also a great source of protein, fiber, and vitamins. In this article, we will provide you with a step-by-step guide on how to make the perfect farro with cheese and herbs. We will also include tips on how to customize the dish to your liking. So whether you are a seasoned cook or a beginner, you are sure to find this article helpful.
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CREAMY FARRO
This dish was inspired by my desire to create a fun and unusual risotto. Farro is an ancient grain you can find at any grocery store, and it's great to have in your pantry as a substitute for rice. Here, the farro mixes terrifically with the soft Mahon cheese, making a creamy, unique side.
Provided by Seamus Mullen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring the vegetable stock to a simmer in a stockpot; keep it at a simmer while you prepare the vegetables. Finely dice the yellow onion, carrot, and celery; mince the garlic. In a medium-mesh strainer, rinse the farro under cold running water.
- In a medium Dutch oven or wide sauté pan, heat the olive oil over medium-high heat. Add the onion, carrot, and celery, and gently sauté them. After the vegetables have softened slightly, add the garlic. To release the flavors of the aromatic vegetables, add 1 tablespoon of the white wine vinegar. Stir to release the vegetables from the bottom of the pan (a process called "deglazing"). Add the rinsed farro and stir to incorporate. Add the white wine and cook for a few minutes, until the alcohol evaporates.
- Season the farro with a generous teaspoon of salt. Start adding the hot vegetable stock, about a cup at a time; gently stir the farro until the vegetable stock is completely absorbed and the grains begin to soften. Add another cup of the hot stock and repeat the process until all the stock has been added and the farro is completely cooked.
- Once the farro is creamy and completely cooked, fold in the grated Mahon cheese and stir to combine. Then fold in the cubed butter and add the remaining ½ tablespoon of white wine vinegar; stir to combine. To finish, mince the fresh chives (or fresh thyme, optional) and sprinkle over the top of the dish. Serve immediately.
ARTICHOKE AND OLIVE FARRO SALAD
Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.
Provided by Naz Deravian
Categories dinner, lunch, grains and rice, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
- Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
- Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
Tips:
- Choose the right farro: There are three main types of farro: pearled, semi-pearled, and whole. Pearled farro is the most common type and has the shortest cooking time. Semi-pearled farro has a slightly chewier texture and takes a bit longer to cook. Whole farro has the most fiber and nutrients and takes the longest to cook.
- Cook the farro according to package directions: Farro typically takes about 20-30 minutes to cook, but it can vary depending on the type of farro you are using. Be sure to rinse the farro before cooking.
- Use a flavorful broth: Cooking the farro in a flavorful broth will add depth to the dish. You can use vegetable broth, chicken broth, or beef broth.
- Add vegetables and herbs: Vegetables and herbs can add color, flavor, and nutrients to the dish. Some good options include roasted vegetables, sautéed mushrooms, or fresh herbs like parsley, basil, or thyme.
- Use a variety of cheeses: Using a variety of cheeses will create a more complex and flavorful dish. Some good options include Parmesan, cheddar, mozzarella, or goat cheese.
- Serve the farro warm or at room temperature: Farro can be served warm or at room temperature. It is a versatile dish that can be served as a main course, side dish, or salad.
Conclusion:
Farro with cheese and herbs is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of protein, fiber, and nutrients. With its nutty flavor and chewy texture, farro is a great addition to any meal.
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