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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Farro Salad with Artichoke Hearts

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Farro Salad with Artichoke Hearts Empty Farro Salad with Artichoke Hearts

    Post by Lobo Wed 20 Jan 2016, 2:33 am

    Farro Salad with Artichoke Hearts Img81l
    Farro Salad with Artichoke Hearts
    Farro Salad with Artichoke Hearts Translucent
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    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Servings: 6
    When shopping for farro, look for “semipearled,” or “semiperlato,” which means that it has been partially polished to remove some of its hull. It will cook more quickly but still retain some whole-grain benefits.






    • 55

    Ingredients:


    • 1 1/4 cups semipearled farro
    • 2 1/2 cups water
    • Sea salt, to taste
    • 1/2 cup pine nuts
    • 1/4 cup olive oil-packed sun-dried tomatoes
    • 1 jar artichoke hearts (not marinated)
    • 6 Tbs. red wine vinegar
    • 3 Tbs. extra-virgin olive oil
    • 1/2 cup finely chopped red onion, rinsed and thoroughly
        drained
    • 1/2 cup chopped fresh flat-leaf parsley
    • Freshly ground pepper, to taste

    Directions:

    Pick over the farro, discarding any stones or grit. Rinse thoroughly under cold running water and drain. In a saucepan over high heat, combine the farro, water and a generous pinch of salt and bring to a boil. Reduce the heat to medium-low, cover and simmer gently until all of the water has been absorbed and the grains are tender, 25 to 30 minutes.

    Meanwhile, in a small, dry fry pan over medium heat, toast the pine nuts, stirring often, just until fragrant and lightly browned, 2 to 3 minutes. Be careful not to let them burn. Immediately pour onto a plate to cool. Set aside.

    Drain the sun-dried tomatoes, reserving the oil to use in place of some of the olive oil, if you like. Cut the tomatoes into julienne. Drain the artichokes, rinse and drain again. Cut into quarters.

    In a large bowl, whisk together the vinegar and olive oil (or a mixture of the tomato oil and olive oil). Add the farro, tomatoes, artichoke hearts, onion, parsley and pine nuts and toss gently to mix and coat well. Season generously with salt and pepper. Serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).
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