Wheatberry Farro Salad Recipes
Recipe From foodnetwork.com
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Recipe From foodnetwork.com
Provided by Ina Garten
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
I love wheat berries in salads and have been posting some recipes. I believe this one came from "Country Home Magazine" but I'm not sure as the name is no longer connected to it. This one I have not made, but will surely give it a try. It says whole spelt (farro) can be used in place of the wheat berries. Salad can be made up to three days ahead but toss with the mint and basil just before serving for the freshest herb flavor.
Recipe From food.com
Provided by Garlic Chick
Categories Grains
Time 1h30m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 15
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Dec 12, 2016 1 cup wheat berries Kosher salt and freshly ground black pepper 1 cup farro 3 tablespoons red wine vinegar 1 tablespoon Dijon …
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Dec 12, 2016 1 cup wheat berries Kosher salt and freshly ground black pepper 1 cup farro 3 tablespoons red wine vinegar 1 tablespoon Dijon …
5/5 (1)
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Author Bobby Flay
Difficulty Easy
- Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper. Bring to a boil, reduce heat and simmer until tender and chewy, about 1 hour, adding more water as needed. Drain any water that is left. Transfer the wheat berries to a large bowl.
- Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper. Bring to a boil, reduce heat and simmer until tender, 25 to 40 minutes, adding more water if needed. Drain any water that is left. Transfer to the bowl with the wheat berries. (The grains can be made up to a day in advance and refrigerated.)
- While the grains cook, make the mustard vinaigrette. Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl. Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified. Taste and season as necessary.
- Heat a large skillet over high heat. Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes. Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes. Remove from heat, cool and halve.
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