Best 2 Emmer Farro Pilaf Recipes
## Unleash the Ancient Grain Goodness: A Culinary Journey through Emmer Farro Pilaf and Its Flavorful Variations
Embark on a culinary adventure with emmer farro pilaf, an ancient grain dish brimming with nutty flavor and wholesome goodness. This versatile recipe serves as a delectable canvas for a symphony of taste sensations, inviting you to explore three distinct variations that cater to diverse palates.
1. **Classic Emmer Farro Pilaf:** Experience the timeless simplicity of the classic emmer farro pilaf, where the nutty essence of the ancient grain takes center stage. Aromatics like onions and garlic dance harmoniously with warm spices, creating a comforting and savory base.
2. **Mediterranean Emmer Farro Pilaf:** Transport your taste buds to the sun-kissed shores of the Mediterranean with this vibrant rendition of emmer farro pilaf. Juicy sun-dried tomatoes, briny olives, and tangy feta cheese join forces to infuse every bite with a burst of Mediterranean flavors.
3. **Roasted Vegetable Emmer Farro Pilaf:** Indulge in a symphony of roasted vegetables and emmer farro in this hearty and colorful pilaf. Roasted broccoli, bell peppers, and zucchini lend a delightful sweetness and crunch, while a drizzle of balsamic glaze adds a touch of sophistication.
FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.
50% EMMER (FARRO) SOURDOUGH BREAD
Emmer wheat aka farro is so tasty and also high in protein. Paired with bread flour and plenty of water, the dough is manageable and yields a lovely crumb. You can try a textured crust by rolling the shaped dough in flaked emmer or leave the crust smooth.
Provided by Melissa Johnson
Categories Recipes
Time 1h5m
Number Of Ingredients 6
Steps:
- Mixing and Bulk Fermentation
- Mix the dough ingredients together in a large bowl and cover.
- After a 20-30 minute rest, stretch and fold the dough with damp fingertips. You can transfer the dough to a straight-walled container at this point if you want. Cover, let the dough rest another 20-30 minutes.
- Do two more rounds of stretching and folding with a 20-30 minute rest in between.
- Let the dough bulk ferment until it has almost doubled in size. At warm temps (low 80s) my dough needed about 5 hours to double. In colder temperatures or with weaker starter, the dough will need more time.
- Shaping and Final Proof
- If desired, flake emmer berries for the bread's crust.
- Flour your work surface and scrape your dough out of your bowl or bucket.
- Shape the dough into a boule, batard, or oblong loaf to suit your proofing basket and baking vessel.
- Evenly spread the optional emmer flakes on your work surface in the shape of the dough (round, oval, oblong). Brush or spray water on the top of your dough and flip it onto the flakes to coat the dough surface.
- Place the dough flake-side down in your proofing basket. Scoop up some of the extra flakes and "drizzle" them down the edges of the dough to further coat it and prevent sticking.
- Cover and let the dough rise again for about 30 minutes at room temperature and then refrigerate it overnight (8-16 hours). You can also leave the dough at room temperature for longer (1-2 hours) and bake it without the refrigeration stage. My dough bulk-fermented past doubling, so I refrigerated it immediately after shaping and baked about 8 hours later to compensate.
- Baking
- Preheat your oven and baking vessel to 500F for at least 30 minutes.
- Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel. Score or scissor cut the dough, then cover and return the vessel to the oven.
- If your baking vessel is a ceramic cloche, bake at:
- 500°F for 20 minutes, lid on
- 450°F for 5 minutes, lid on
- 450°F for 10 minutes, lid off
- If your baking vessel is cast iron, bake at:
- 500°F for 15 minutes, lid on. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.
- 450°F for 10 minutes, lid on
- 450°F for 10 minutes, lid off
- When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.
- Let the bread cool for a couple of hours before you slice it.
Tips:
- Choose the right emmer farro: Look for emmer farro that is labeled "whole grain" or "unrefined." This will ensure that you are getting the most nutrients from the grain.
- Rinse the emmer farro before cooking: This will help to remove any dirt or debris from the grain.
- Use a ratio of 1 cup emmer farro to 2 cups water: This will result in a fluffy, tender pilaf.
- Add flavor to the pilaf with herbs, spices, and vegetables: Some good options include garlic, onion, thyme, rosemary, mushrooms, and carrots.
- Cook the pilaf over low heat: This will help to prevent the grain from sticking to the pot and burning.
- Let the pilaf rest for 5 minutes before serving: This will allow the grain to absorb any remaining liquid and become fluffy.
Conclusion:
Emmer farro pilaf is a delicious and healthy side dish that can be enjoyed with a variety of meals. It is a good source of fiber, protein, and iron. It is also a versatile grain that can be used in a variety of recipes. Whether you are looking for a simple side dish or a more complex entree, emmer farro pilaf is a great option.
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