Warm farro salad with cranberries & pistachios
Jan 27, 2016 in appetizers, comfort food, entree, one pot dishes, salad, vegetables, vegetarian, villageharvestinspired, carrots, cranberries. Read the original on: Culinary Ginger
This warm farro salad with cranberries & pistachios has just about every color of the rainbow. Yellow pepper, carrot, celery, kale, edamame and dried cranberries. Well they do tell you to eat the rainbow and I took them seriously.
Just because the cold weather is here doesn't mean we can't eat salads. This is a perfect warm Winter dinner side dish for chicken, shrimp or any lean meat. I served it with simply sautéed citrus and chili shrimp. There lot going on in this salad and as well as it all being good for you, all the flavors complement each other. From the nutty farro to the sweet, tangy cranberries, to the bright lemon dressing. Every flavor note is being hit.
The dressing takes minutes to make, fresh lemon juice, sweet honey, smokey cumin and olive oil are mixed.
The farro is added to a pan with salt and pepper, covered with water and simmered for 20 minutes. The vegetables are sautéed in oil until tender then everything is mixed in the pan. Easy!
Farro is a very flavorful and nutty grain. Village Harvest make it easy to eat start the New Year eating right with plenty of antioxidants, fiber and vitamins, they help you explore flavors and new dishes in a healthy way by adding healthy vegetables and lean protein. All of their rice and grains are all natural and unprocessed so you feel good eating their many varieties:
Golden Quinoa:
- The naturally gluten-free Golden Quinoa gives you a healthy balance of essential amino acids, protein and contains almost twice as much fiber as other grains.
Red Quinoa:
- Red Quinoa maintains the same health benefits as Golden Quinoa, but makes an even more vibrant addition to any meal with its added pop of color.
- The Red Quinoa is slightly chewier and nuttier, adding fantastic texture to any dish.
Farro:
- Farro is a delicious staple to any meal with twice the protein and fiber as modern wheat.
- Along with vitamin B3 which aids in metabolizing carbohydrates, fats and proteins, Vitamin Harvest’s Farro can be used in soups, salads, stews and even cooked just like risotto.
- Village Harvest Farro contains 7g of protein per serving, a great supplement to any meal.
Arborio:
- Village Harvest’s Arborio rice is the delicious foundation of a perfectly cooked risotto, offering a warm, Italian dish to your dinner table.
- Village Harvest “superfino†grade Arborio is the highest quality available, sourced from the Po River Valley in Italy.
Black Rice:
- Village Harvest’s Black Rice has a delicious, earthy flavor with plenty of iron, vitamins, minerals and fiber for your healthy lifestyle.
- The Black Rice is naturally gluten-free and aids in protecting your healthy heart, while being absolutely delicious.
Warm farro salad with cranberries & pistachios
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 4
Ingredients
- [b]For the dressing:[/b]
- 1/3 cup lemon juice (2 large lemons)
- 1 tablespoon honey
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- [br]
- [b]For the salad:[/b]
- 1 cup Village Harvest farro
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 medium or 1 small onion, dice small
- 1/2 yellow pepper, diced small
- 1 large carrot, peeled and diced small
- 1 stalk celery, diced small
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped kale
- 1 cup frozen shelled Edamame, cooked according to package directions
- 1/3 cup dried cranberries
- 1/3 cup unsalted, roasted pistachios
- 1 teaspoon freshly chopped dill
Instructions
- [b]For the dressing:[/b]
- To a mixing bowl add all of the ingredients except olive oil.
- Whisk as you drizzle in the olive oil, set aside.
- [b]For the salad:[/b]
- Add farro too a saucepan, add enough water to cover and bring water to a boil. Turn down the heat and simmer for 20 minutes until the farro is tender. Strain and set aside.
- To the same saucepan add oil and heat over medium heat.
- Add onion, pepper, carrots and celery. Cook until softened and season with salt and pepper.
- Add 1 tablespoon water to the pan and simmer until the carrots are tender and the water has evaporated.
- Stir in the kale and continue cooking for 2 minutes.
- Turn off the heat and stir in the edamame, farro, dressing, cranberries and pistachios.
- Serve warm garnished with chopped dill.Carrots, celery & onion are sautéed, the farro is added and cooked in broth. Onion and kale are sautéed in a separate pan along with garlic, paprika, cayenne and a little crushed red pepper. The farro is mixed in with dried cranberries and toasted pistachios for a little crunch for a colorful and pleasing to the eye dish. Protein can be added to make it a main dish, or serve as a side dish.
Read the original on: Culinary Ginger
Culinary Ginger, Janette Fuschi
Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.
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