Warmth, umami, comfort food. Healthy whole grains and lean proteins. All of that and more in this One Pot Farro with Chicken and Tomatoes. Need a vegetarian option? No problem, a few tweaks, listed in the recipe itself, will get you there! Keep on reading for your new favorite 30 minute meal….
The exploding popularity of traditional and ancient grains in recent years has brought with it an abundance of new options for delicious (and hearty!) salads. I love adding barley or quinoa to just about anything and recently discovered the fantastic nuttiness of farro. Once a mainstay of health food stores, this ancient relative of wheat is now widely available in grocery stores (I love Bob’s Red Mill) and is a fun addition to soups, stews, or salads. I’ve really been loving it lately in salads, and this Farro Salad with Arugula in particular.
Adapted from a recipe by Chef Ryan Hardy and the Charlie Bird Restaurant in New York, this salad is easy to make and full of great flavor. I love it for a hearty lunch but it is even great for a light dinner. The farro is best when made a little ahead and chilled and then mixed with fresh arugula, tomatoes, salty shaved parmesan, radishes and vinaigrette. It is studded with pistachios for a great little crunch. If you keep the arugula and dressing out until you’re ready to serve, the recipe is a perfect prepare ahead lunch option for the whole week!
- 1 cup farro
- 1 cup apple cider
- 2 cups water
- ¾ teaspoons kosher salt
- 2 bay leaves
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ cup shaved parmesan cheese
- ½ cup chopped pistachios (nuts only)
- 2 cups arugula or arugula/spinach mix
- 1 cup parsley or basil leaves, torn
- 1 cup mint leaves
- ¾ cup halved grape tomatoes
- ⅓ cup thinly sliced radish
- Check your brand's package instructions. Most farro requires a cooking ratio of 1 cup grain to 3 cups liquid. Adjust recipe as necessary.
- In a medium sauce pain, combine farro, apple cider, bay leaves, salt, and water.
- Bring to a boil and then simmer until tender and the liquid is evaporated, approximately 30 min.
- Discard the bay leaves.
- Set the farro aside to cool.
- In a small bowl, whisk together the olive oil, lemon juice and a small pinch of salt.
- In a large bowl, toss together the farro with dressing, cheese, and nuts. Just before serving, add the arugula, fresh herbs, tomatoes and radish and fold to combine.
- Add a pinch of salt to taste.
- Serve immediately.
I was trying to think of something great to make for dinner while at the cabin this weekend. I knew it was going to be just my husband and I and our 5 year old, so I was looking for something simple. I also knew it was going to be rainy, so I wanted something comforting. My 5 year old and I had been watching Pioneer Woman on Food Network (I will happily to admit to having the biggest girlcrush on Ree…) when he said, “mama we should make that sometime…but I won’t eat the radishes”. I have to admit that I hadn’t really been paying attention, but when I did…Mediterranean Salmon Farro Bowls were born!…
I have a confession: writing these G00d (Food) Reads posts makes me so hungry! I’m aching to get into the kitchen and start whipping up some of these fantastic looking recipes I’ve found around the web. I got a head start with the fabulous Charlie Bird’s Farro Salad pictured above. The recipe is featured in the NY Times cooking section this week and is a great mix of texture and flavor – and bonus! – it features radishes, a perennial spring favorite around here.
Grilled Chicken, Burst Tomato, and Artichoke Skewers with Goat Cheese Dip via How Sweet It Is will be my weekend grilling experiment. I’ve got a serious thing for artichokes and have never thought to put them on the grill before!
Veggie Brown Rice Sushi from Minimalist Baker. A beautifully photographed vegan take on a sushi staple. Might be a great option for a fancy take to work lunch treat.
Jalapeno Mango Margarita Popsicles. Yup, you read that right. MARGARITA POPSICLES. Mark my words: the next 80 degree day we have here, these little lovelies will be making an appearance.
Minty Watermelon Cucumber Margaritas. Apparently, I’m really on board the margarita train these days. Must be a Cinco de Mayo hangover effect.
Do any of you have an electric pressure cooker? I got an InstantPot last year and have just recently started branching out into the world of electric pressure cooking. I can’t wait to try this Pressure Cooker Coconut Chicken Curry. There are traditional stovetop instructions as well!
Chez Panisse Green Goddess Dressing with Little Gems lettuce . Alice Waters can do no wrong in my book and here, Alexandra’s Kitchen pairs it with Little Gems lettuce, the cutest little greens in all the land.
Well friends, that’s it for this week’s Good (Food) Reads. What recipe inspiration have you found around the web? Comment, tweet us, or send us a message on Facebook and let us know!