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Farro With Cranberries, Pineapple, And Pistachios

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Farro Breakfast Bowl

Farro Breakfast Bowl (3)

Farro is an ancient grain from Rome. Its delicious nutty flavor and slightly chewy texture remind me of a lot of barley. Up until recently, you 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 topped with an egg, and one without. Steve and I have a difference of opinion about eggs. I’m not even sure if “opinion” is even the right word. I’m no fan of the fried egg, to be fair, eggs are a big part of any breakfast and Steve loves them, that’s the reason for the two pictures.

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

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Shoepeg Corn

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mint

Chives (2)

Sweet Basil (2)

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Farro-Breakfast-Bowl-3

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sautèpan, 1 (4-quart) saucepot with a tight-fitting lid.

Ingredients:
1 cup of uncooked Farro
3 cups of chicken stock, unsalted
1 pound of Italian chicken sausage, casings removed (substitute pork or turkey Italian sausage)
1 heaping cup of frozen white shoepeg corn, thawed
1 cup of diced red bell pepper, 1-inch dice
1 cup of diced yellow bell pepper, 1-inch dice
1 cup of diced onion, 1-inch diced
1/2 cup of carrots, 1-inch dice
1 tablespoon (3 cloves) of garlic, minced
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup Pistachios, roughly chopped (optional)
7 ounces of Feta cheese, cubed
1/4 cup Parmesan cheese,  freshly 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
Feel free to use either water or unsalted chicken stock for cooking the Farro. In place of the butter, I substitute olive oil.

Tip: Cook the sausage and Farro at the same time.

Directions:
Start by rinsing and draining the Farro using a mesh sieve. In a 4-quart saucepot bring the chicken stock and 1 teaspoon of Kosher salt up to a rolling boil. Add the Farro, stir to combine. Simmer the Farro as if you are cooking pasta. Once the Farro is al dente, 15 to 20 minutes, drain any remaining liquid through a mesh sieve.

Next, in a large sautè pan 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 to 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, Pineapple, And Raspberry Glazed Almonds

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It’s really amazing to me that Farro is one of the oldest grains in the world.  It’s composed of 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 ingredients you like to Farro enhancing the overall dish.

I’ve made Farro, in the past, using chicken or vegetable broth as my cooking liquid and adding asparagus, mushrooms, and Parmigiano-Reggiano cheese. 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 and make my Farro With Grapes, Pineapple, And Raspberry Glazed Almonds. A light and healthy snack that curbs those sweet cravings.

I started with raspberry glazed almonds. You could substitute hazelnuts or walnuts, whatever you have on hand. I also have some dried cherries, dried apricots, golden raisins,  fresh pineapple chunks, and green grapes.

That’s all there is to it!  Believe me when I tell you, this dish is so addictive. Listen, 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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Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Yields: 4 servings
Equipment: 6-quart saucepan, mesh sieve, chef’s knife, large mixing bowl

Ingredients:
1 1/2 cups of Farro, rinsed and drained
4 cups of water
1/2 cup of *Agave nectar dark amber (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 cup of diced pineapple chunks

Directions:
Place 1 1/2 cups of Farro in a mesh sieve, rinse and drain. In a saucepot 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 to 30 minutes. Pour the cooked Farro through a mesh sieve again draining off any remaining liquid.

Next, transfer the Farro into a large bowl. Toss the Farro a couple of times to bring the temperature. Add in all the other ingredients and toss to combine. The cold grapes and pineapple mixed with the warm Farro are so delicious.

Ladle a good helping of Farro With Grapes, Pineapple, And Raspberry Glazed Almonds into a porcelain serving bowl. Serve warm or at room temperature.

*Agave nectar: Agave is a natural sweetener that comes in dark or light amber.

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