Posts Tagged ‘farro’

Farro Risotto with Kale, Sausage, and Chianti Wine

Sunday, June 19th, 2011

 

Farro Risotto with Kale, Sausage, and Chianti Wine

Farro Risotto with Kale, Sausage, and Chianti Wine

Farro Risotto with Kale, Sausage, and Chianti Wine

Here’s a bit of a spin on risotto.  Here farro is used rather than short-grained rice.  Farro is a whole grain, with a nutty taste and a lot of nutrients.  Because it’s a whole grain it will take longer to cook than white short grain rice.  Also, the dish won’t be quite as creamy, but just as delicious.  The warm spicy notes of the Chianti wine pair beautifully with the dark leafy kale and the sweet Italian sausage.  The Chianti wine also imparts a beautiful deep rose hue to the dish, which complements the dark green of the kale.  This would also be a great fall/winter/holiday dish.
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Farro with Roasted Red Pepper Sauce

Sunday, March 6th, 2011
Farro with Roasted Pepper Sauce

Farro with Roasted Pepper Sauce

Farro with Roasted Red Pepper Sauce

Adpated from Lidia Cooks from the Heart of Italy by Lidia Bastianich

I cooked this dish about a week ago from one of my new favorite cookbooks, Lidia Cooks from the Heart of Italy.  I got the book a year ago for Christmas, and cooked a couple dishes right away.  I recently picked the book up again and cooked three dishes just this past week and have a couple more planned for this next week.  The dishes are fairly quick and easy and most use staple ingredients I already have.   This dish makes a huge amount, so it’s great for company or for freezing extra for an easy meal later in the month.  You could cut the recipe in half, but it takes the same amount of time to make more or less, so I would just make it all.  It’s best to make fresh roasted peppers, rather than using the jarred peppers for this dish.
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Farro

Tuesday, October 5th, 2010
Farro

Farro

We recently picked up a big bag of farro at Costco.  I had seen it used in recipes on cooking shows, but hadn’t tried it yet.  I thought it would be a nice change for a whole grain.  I use it just as a side dish or a bed of grains, but farro is also great in soups, stews, and salads.  It reminded me a lot of barley, just more brown in color.  It’s delicious with it’s chewy, nutty flavor.
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