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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Farro Breakfast Bowl

Farro Breakfast Bowl (3)

Farro is an ancient grain from Rome. Its delicious nutty flavor and slightly chewy texture remind me a lot of barley. Farro has been a long time coming. You just couldn’t get your hands on it anywhere! Now, it’s readily available in your local grocery store.

I’m showing two pictures of my Farro Breakfast Bowls, one that’s topped with an egg, and one below without. That’s where Steve and I have a strong difference of opinion. I’m not even sure if “opinion” is even the right word. I’m no fan of the fried egg.  To be fair though, eggs are a big part of any breakfast and Steve loves them, that’s the reason for two pictures.

Anyway, this Farro Breakfast Bowl is easy to make while combining great flavor, color, and texture. Here’s how this dish comes together.

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Let’s talk about Farro

 

I took a screenshot of this brand because it’s the one I’ve used for this dish. You know I love to take help from the grocery store, this cooks up in about 25 minutes and includes some Porcini mushrooms. I’m SOLD!

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Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Equipment: 12-inch sautèpan, saucepan with tight-fitting lid.

Ingredients:
1 package of cooked Alessi Farro with Porcini mushrooms, 7-ounce package
1 pound, cooked bulk Italian chicken sausage (casings removed) (substitute pork or turkey Italian sausage)
1 small can white shoepeg corn (rinsed and drained)
1 cup of 1-inch diced red bell pepper (1 medium-size pepper)
1 cup of 1-inch diced yellow bell pepper (1 medium-size pepper)
1 cup yellow onion,  1-inch diced
1/2 cup carrots, 1-inch dice
1 tablespoon garlic, minced (3 cloves)
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper
1/4 cup Pistachios (optional)
7-ounces Feta cheese, cubed
1/4 cup Parmesan cheese,  shredded or grated
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh chives, minced
2 tablespoons of fresh mint, chopped
1 fried egg (optional, cooked to the temperature of your choosing)

Directions For Farro:
Cooking Time: 25 minutes
Follow the instructions on the back of the package. Feel free to use either water or unsalted chicken stock for cooking the Farro. In place of the butter on the package, I substitute olive oil.

Tip: Cook the sausage while the Farro is cooking.

Directions:
Start by cooking the Farro. Next, in a large sautèpan on medium heat, add 1 tablespoon of olive oil. Using a wooden spoon start by breaking up the sausage. Turn and toss the sausage allowing it to brown on all sides or until the sausage is complete brown with no pink spots, around 10 minutes.

Add the onion, garlic, diced peppers and carrots to the pan. Season with Kosher salt and black pepper. Stir and continue cooking until vegetables become tender another 7-10 minutes.

Don’t worry about the sausage bits sticking to the bottom of the pan because once the vegetables are added, they’ll release their water allowing those bits to be released.

Using the back of a wooden spoon, scrape as much of those brown bits off the bottom of the pan, that’s all flavor!

Transfer the cooked Farro and shoepeg corn to a large mixing bowl. Using a slotted spoon, add the cooked sausage and vegetable mixture to the bowl. Next, add the pistachios (optional), Parmesan cheese, cubed feta, and fresh herbs, then toss together.

Ladle the Farro mixture into a serving bowl and top with a fried egg (optional). Serve hot!

 

 

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Farro With Grapes, Nuts, And Dried Fruit

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From what I’ve learned, Farro is one of the oldest grains in the world.  It’s composed of the grains from certain wheat species. It’s believed that this grain was the one from which all others were derived. Not until recently was Farro so easy to find in the grocery stores however; it’s now available, where the rice and dried beans are found.

Farro is softened in water and cooked until al dente. Like rice and barley, Farro is a blank canvas. You can add whatever flavors you like to Farro and it while only enhance the dish.

I’ve made Farro as a side dish, using chicken or vegetable broth as my liquid, and then  adding asparagus and mushrooms. There have been times where I’ve made Farro is the style of risotto, using  white wine, Parmesan cheese, and other ingredients to flavor the dish. Commonly served as a savory dish, I thought I’d put a twist on the usual Farro recipes. A light and healthy, good for you, sweet snack.  A dish you could have as dessert!

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Start by placing the Farro in a fine mesh sieve, rinse with cold water, then drain.

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Bring the Farro in the cooking liquid up to a boil, reduce the heat to low, cover and cook for 25-30 minutes. I want the Farro to be softened but still chewy, al dente.

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I started with some raspberry glazed almonds I found. I thought they’d work perfect in this dish. You could of course use hazelnuts, walnuts, whatever you have on hand. I also have some dried cherries, dried apricots, golden raisins, pineapple chunks, and green grapes. Before adding in the other ingredients, I add all these ingredients to the bowl with the Farro and toss. That’s all there is to it!  Believe me when I tell you, this dish is so addictive.  Look, rice is also commonly served as a savory dish, but as a dessert, rice pudding is also amazing. Why not put a sweet twist on Farro.

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Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Best served warm or at room temperature

Ingredients:
1 1/2 cups of rinsed and drained Farro
4 cups of water
1/2 cup of dark amber *Agave nectar (liquid measure)
1/4 teaspoon of Kosher salt
1/2 cup of whole seedless green grapes then halved
1/4 cup of chopped dried cherries
1/4 cup of chopped dried apricots
1/4 cup of golden raisins
1/4 cup of chopped raspberry glazed almonds ( nuts of your choice)
1/4 c up of diced pineapple chunks

Directions:
Place 1 1/2 cups of Farro in a mesh sieve, rinse and drain. In a sauce pot on medium high heat add in the 4 cups of water salt, and the Agave nectar. Give that a good stir before adding in the drained Farro. Stirring occasionally to prevent and Farro sticking together, bring the Farro up to a boil. Reduce the heat to low heat, cover, cooking for 25-30 minutes. Pour the cooked Farro through a mesh sieve again draining off any liquid that may remain. Next, transfer the Farro into a large bowl. I like to toss the Farro a couple of times to bring the temperature down a bit. Then add in all the other ingredients and toss to combine. The cold grapes and pineapple mixed in with the warm Farro is awesome!

*Agave Nectar is a natural sweetener that come in light or dark amber.

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Cooking With Farro

Oven Pan Roasted Pork Over Farro With Cranberries And Pineapple

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Farro can now be found in any local grocery store. It also can be used interchangeably with Barley. Farro has a nutty texture and usually requires soaking in water before cooking. You want to cook farro similar to how you cook pasta, al dente.

I’m going to add a few ingredients to the Farro to kick it up a bit; The Farro will act as a bed for my Oven Pan Roasted Pork Loin.

I’d better get started. I’ll post the finished dish later and let you know how Steve likes farro.

I received some great news, a long time friend of mine Beth has opened Beth’s Burger Bar. I found out today I’ve been invited to go and see how the burgers are made and take some pictures too. I’ll be hanging out with Jerry, the general manager, and owner Beth, so excited. I’m sure I’ll have a lot to talk about next week.

Yields: 4 servings
Cook time: 25-30 minutes

Ingredients:
2 cups farro
4 cups unsalted chicken broth, or water (or a mixture of both)
1/4 teaspoon Kosher salt
1 tablespoon olive oil or butter (optional)
1/4 cup dried cranberries
1/4 cup dried pineapple
2 tablespoon pistachios, chopped

Directions:
Measure 2 cups of farro into a fine mesh sieve and rinse with cold water. Drain. Transfer to a medium-size saucepot that has a lid.  Add the water or broth and salt. Bring to a boil over high heat.

Reduce the heat to low, cover and cook for 25-30 minutes until it is softened but still chewy, al dente. If there is still liquid remaining in the pot, drain it off.

Place the farro back into the same pot. Add the cranberries, dried pineapple, chopped pistachios, and olive oil or butter if using. Use a fork to gently fluff the ingredients through the farro. Transfer to a serving bowl.

 

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Stocked Pantry

A well stocked pantry has saved me on so many nights.  There have been many times where I’ve had to make a meal using just pantry items.  A quick Minestrone soup  or Quinoa with dried fruit and nuts.  Farro with dried fruit, for a sweet snack.

I like to keep my favorite jarred tomato sauce on hand when I need a quick and easy pasta with tomato sauce.

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