Beet Farro Pistachio Goat Cheese Salad March 13, 2018 by Jenny Chang Leave a Comment Beet Farro Pistachio Goat Cheese Salad 2018-03-14 00:33:29 Serves 4 Print Ingredients 4 beets - sliced into quarters 1 tablespoon olive oil 1/2 cup farro 2 cups fresh spinach 2 tablespoons pistachios 1/4 cup crumbled goat cheese Balsamic vinegar Instructions Turn oven on to 400. Prepare beets; coat in olive oil and sprinkle with salt. Bake for 15 minutes or so until done. Let cool. To prepare farro—combine 1 1/2 cups of water and 1/2 cup farro in medium saucepan. Bring to a boil; reduce heat to low, cover and cook for 10-15 minutes. Let stand for 5 minutes. Let cool. To assemble the salad - place the farro and beets on the spinach. Sprinkle with pistachio nuts and crumble goat cheese on top. Drizzle with balsamic vinegar. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
One Pan Farro and Tomatoes September 8, 2017 by Jenny Chang Leave a Comment One Pan Farro and Tomatoes 2017-09-09 00:17:53 Serves 4 Print Ingredients 2 cups water 1 cup farro ½ large onion (use white for mildness) 2 cloves garlic 9 oz. grape or cherry tomatoes 1 ¼ teaspoon kosher salt ¼ teaspoon red pepper flakes (or less to taste) 1 tablespoon olive oil Few basil leaves, cut into ribbons Grated parmesan, for serving (optional) Instructions Place water and farro in a medium saucepan to presoak (5-10 minutes is enough) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt and pepper and set a timer for 30 min. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though, cook for additional 5 minutes. Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with parmesan and basil. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/