Farro Recipe Nytimes

Add the farro and adjust the heat to maintain a medium boil.

Farro recipe nytimes. Add your own recipes and organize into searchable cookbooks. Special thanks to Charlie Birds Farro Salad nytimes cooking site by Melissa Clark. Remove the dish from the oven and scatter the lentils over the farro.

Access your recipes from anywhere on your smart devices. Some brands of farro are softer than others and yield a softer starchier grain. 1 small red onion peeled quartered and cut into 1-inch wedges.

Bring to a boil add salt to taste reduce the heat cover and simmer 50 minutes or until the grains begin to splay. Cook farro in large saucepan of boiling salted water until just tender about 10 minutes. Put oil in a large deep saucepan over medium heat.

1 ¾ cups semi-pearled or pearled farro about 12 ounces 1 32-ounce jar good-quality marinara sauce. Kosher salt and black pepper. One cup raw farro or spelt yields three cups cooked.

Remove from heat add the dried mushrooms and let stand 15 to 30 minutes. Drain the mushrooms reserving the liquid then squeeze the mushrooms to extract as much liquid as possible. In this highly zesty recipe thick slices of zucchini are broiled until golden and tender then topped with milky mozzarella and bread crumbs flecked with anchovy and garlic While it bakes the cheese melts the crumbs crisp and the whole thing becomes vaguely reminiscent of a lighter parmigiana but without the frying If youre feeding more than two this recipe can be doubled.

Repeat with more olive oil and second half of cauliflower then add to bowl. If youre looking to work ahead a little cook the farro earlier in the day or even a day or two before. Bring a large covered pot of well-salted water to a boil.