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Farro and Lentil Salad

This recipe is adapted from the NY Times "Recipes for Health" column. This is a great way to bring some bright, fresh flavor into winter. The crisp radishes and scallions bring loads of flavor without any heaviness and the mint and parsley give the salad a taboulleh-like taste...something we're crazy for.

Ingredients

  • 1 cup green lentils, rinsed and picked over
  • 1 cup semi-pearled farro
  • 2 small onions, cut in half
  • 2 garlic cloves, slightly crushed
  • 2 bay leaves
  • 4 scallions, thinly sliced (more to taste)
  • 4 to 6 radishes, thinly sliced
  • 1 cup finely chopped parsley
  • 2 to 4 tablespoons finely chopped fresh mint
  • 1/3 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • salt and pepper (to taste)

Instructions

Place two medium saucepans on the stove. In one, place one halved onion, 1 clove of smashed garlic, one bay leaf, the lentils and enough water to cover by 2 inches. In the other pan, do the same with the farro. Place both pans over medium-high heat. Bring to a boil and reduce to a simmer. Cook the farro for 15-20 minutes, or until tender. Cook the lentils for 20-25 minutes - you want them tender, but whole and intact. Remove from the heat, remove the onion, garlic and bay leaf and drain the liquid. Allow to cool slightly.

In a bowl, combine the chopped scallions, radishes and herbs with the lemon juice, olive oil and salt and pepper to taste (you'll want to season again when the salad is combined). Toss the lentils and farro into the bowl and stir to combine.

This salad will actually improve over a 24-hour period...so make it a day ahead!

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Farro with Greens, Poached Egg and Fennel Pollen

This lovely and hearty dish makes a nice brunch dish or a simple dinner for two.

Ingredients

  • 1 1/2 cups of farro
  • 4 cups fresh greens like chard, kale or spinach
  • 1/3 cup extra virgin olive oil
  • salt and pepper
  • 2 room-temperature eggs
  • 1 teaspoon fennel pollen

Instructions

Cook farro in boiling, salted water until it's tender. Five minutes from the end of the cooking time, add the greens and cook together. Drain the farro and greens, reserving the cooking liquid to poach the eggs. Toss the farro and greens with the extra virgin olive oil and salt and pepper.

In the reserved cooking liquid, poach the eggs until the yolks are just shy of set. Pull the eggs and drain quickly. In a bowl, serve the eggs over the farro and sprinkle just before serving with fennel pollen.

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Zuppa di Farro (Farro Soup with Beans and Kale)

This is a classic soup from the Garfagnana, a region in the hills above Lucca. Some versions of farro soup add thinly sliced kale to this basic rich and filling soup. Others cook a piece of prosciutto along with the beans for a meatier flavor and omit the pancetta as part of the soffritto.

Ingredients

  • 1 1/2 cup borlotti or cannellini beans
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1/4 lb pancetta, diced
  • 3 T. extra virgin olive oil (plus more for final garnish)
  • 1/2 cup chopped canned plum tomatoes
  • 6 sage leaves
  • 3/4 cup whole grain farro, soaked for 1 hour in cold water
  • 6 large kale leaves, rolled up like a cigar and cut into slivers
  • lots of freshly ground black pepper
  • salt to taste
  • grated Parmesan or Pecorino cheese

Instructions

Soak the beans in ample cold water to cover overnight. The next morning drain the beans and rinse well. Add fresh cold water to cover the beans by 3 inches. If using ham or prosciutto, add it to the beans. Bring to a boil and reduce heat. Simmer covered until tender but not soft, about 40 minutes. Add 1 teaspoon or more salt during the last 15 minutes of cooking. You should have about 3 cups cooked beans. Save cooked beans with their liquids. Set aside about 3/4 cup of beans and puree the rest with their cooking liquids in a food processor or blender until a coarse puree is formed. The meat can be chopped and added back to the soup or pureed with the beans.

Warm the olive oil in a soup pot and sauté the diced pancetta over medium heat. When the pancetta starts to give off some fat, add the chopped vegetables and stir well. Sauté for about 8-10 minutes then add garlic, tomatoes, and sage and about 3 cups of water. Bring to a boil and reduce heat. Simmer for about 20 minutes. Add the farro and stir well.

Cover the pan and simmer covered until the farro is cooked, about 40 minutes. Check from time to time and if the mixture seems dry, add boiling water as needed. Add the bean puree and the beans. Stir well and simmer 20 minutes longer. If you like, add the thinly sliced kale when you return the beans to the pot. Stir from time to time to prevent scorching, adding water as needed. Adjust seasoning and serve soup drizzled with additional extra virgin olive oil, grated cheese and if you like, some parsley.

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Farro from Rustichella d'Abruzzo

$10.00

Farro is literally the first grain - the grain from which all grains have descended. Tritucum dicoccum has been growing in the Mediterranean for thousands of years and only dwindled in popularity due to its difficulty to grow and harvest.

Farro is an unhybridized, or pure form of wheat with the husk intact. It's nutty flavor and firm, chewy texture make it versatile to no end. It plays very well with other fruits of the earth like legumes and leafy vegetables. Since the outer husk adheres to the grain, the fiber & Vitamin E content is very high. While we'd never forego taste for healthfulness, if we can find both in one place, you can count us in!

The food world has really been buzzing lately about farro; its health properties, its wonderful flavor, its texture. But a line seems to have been drawn in the sand regarding pearled or semi-pearled farro. For the record, Rustichella d'Abruzzo's whole farro is semi-pearled and that's the way we like it. While the pearled is easier and quicker to cook, the nutrients vanish with the husk, along with a good bit of the flavor.

Now available in a 5.5 pound bag - for serious farro addicts, the savings can't be beat!


Country:
Italy
Size:
Various
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Rustichella D'Abruzzo
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$10.00 (Currently Sold Out)

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  1. Your friends will love it!

    Posted by Richard Niglio on 8th Jun 2010

    I was surprised how many of our friends have never heard of Farro. It is a delicious food and very easy to prepare. We just add a little olive oil, salt and water - bring to a boil, then let simmer for about 30 to 45 minutes. Add a little more olive oil and season to your taste and you are ready to go. Everyone we have served it to absolutely loves it!

  2. Searched everywhere for this product! Finally found it!

    Posted by Jennifer on 11th Mar 2010

    I love farro and could not find it anywhere until Market Hall Foods! I purchase the 5.5 pound bag. A wonderful, nutty grain!

  3. Versatile Grain

    Posted by Dana Perkins on 5th Mar 2010

    What I love about farro is the different ways you can use it. For a cold winter evening, I cook it in broth, then add sauteed asparagus, mushrooms and spinach to it, topping it off with crumbled goat cheese. In the spring and summer, I make warm salads with it -- it is great with onions, artichoke hearts, english peas and snap peas. it also absorbs flavor extremely well -- dressings and pestos serve farro well. i love this grain.

  4. Delicious, nutritious and versatile

    Posted by Julie Rando on 5th Mar 2010

    The first time I tried farro years ago at Sage restaurant in Cambridge, MA I remember thinking, "Why have I never heard of this before? This is AMAZING." So, started my hunt for farro. It is hard to find, even my Whole Foods stopped carrying it, so I turned to the internet. I have ordered this farro several times from Market Hall Foods in smaller sizes and final super sized. This is a great product. Cooks quickly because it's semi-pearled. Great in soups and risottos. You won't be disappointed!

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