Best 3 Apple Cider Farro Recipes
Indulge in a culinary journey with our apple cider farro, a delectable dish that combines the wholesome goodness of farro with the sweet and tangy flavors of apple cider. This hearty and flavorful dish is not only a feast for the taste buds but also a nutritious meal that will leave you feeling satisfied.
Our collection of apple cider farro recipes offers a variety of options to suit your preferences. From the classic apple cider farro with its comforting blend of spices to the vibrant roasted butternut squash and apple cider farro, each recipe brings a unique twist to this timeless dish.
For a vegan delight, try our apple cider farro with roasted vegetables, a symphony of colorful vegetables roasted to perfection and tossed with tender farro and a tangy apple cider dressing. And for those who love a hearty meat-based dish, our apple cider farro with chicken and sausage is a must-try, featuring succulent chicken and flavorful sausage nestled amidst tender farro and a savory apple cider broth.
Whether you're a vegetarian, a meat lover, or simply a food enthusiast seeking a wholesome and delicious meal, our apple cider farro recipes have something for everyone. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will tantalize your taste buds and nourish your soul.
CHARLIE BIRD'S FARRO SALAD
There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, salads and dressings, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams
CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
FARRO WITH ROASTED SQUASH, FETA AND MINT
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.
Provided by Melissa Clark
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
- Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
- Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
- In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
- To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams
Tips:
- Choose the right farro: There are three main types of farro: pearled, semi-pearled, and whole grain. Pearled farro is the most common type and has been polished, which removes the bran and germ. This makes it quicker to cook, but it also removes some of the nutrients. Semi-pearled farro has been partially polished, so it retains some of the bran and germ. It has a slightly chewier texture than pearled farro and is a good option for salads and pilafs. Whole grain farro is the least processed type of farro and retains all of the bran and germ. It has a nutty flavor and a chewy texture. It takes longer to cook than the other two types of farro, but it is the most nutritious.
- Soak the farro before cooking: Soaking the farro before cooking helps to soften it and reduce the cooking time. You can soak the farro in cold water for at least 2 hours or overnight. If you are short on time, you can also soak the farro in hot water for 30 minutes.
- Use a flavorful broth: The broth that you use to cook the farro will add a lot of flavor to the dish. Use a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or beef broth. You can also use water, but the farro will not be as flavorful.
- Add vegetables and other ingredients: Farro is a versatile grain that can be paired with a variety of vegetables and other ingredients. Some popular additions include roasted vegetables, sautéed mushrooms, grilled chicken, or crumbled feta cheese.
- Season the farro well: Farro has a mild flavor, so it is important to season it well. Use a variety of herbs and spices to create a flavorful dish. Some popular seasonings include salt, pepper, garlic powder, onion powder, and thyme.
Conclusion:
Apple cider farro is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of fiber, protein, and essential nutrients. Farro is also a good choice for people with gluten sensitivities. With its nutty flavor and chewy texture, farro is a great addition to any meal.
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