Farro Salad with Tomatoes and Corn

Farro Salad with Tomatoes and Corn
Yields 3 or 4 servings as a side dish

1 cup farro
2 ears cooked corn or a can of corn niblets
16 cherry tomatoes, quartered
4 teaspoons chopped fresh oregano
4 teaspoons chopped fresh thyme
2 tablespoons chopped fresh chives
1/4 cup toasted slivered almonds
2 tablespoons extra virgin olive oil
4 teaspoons white wine vinegar
Salt and freshly ground black pepper to taste

1. Place farro in a small bowl with water to cover. Cover with plastic wrap, and let rest overnight on countertop. When ready to cook, drain farro, and place in a small pan with water to cover. Bring to boil, and cook for about 10 minutes, until tender.

2. Scrape kernels from corn, and place in a bowl large enough to hold all ingredients. Add remaining ingredients, and mix well. When farro is cooked, drain well, and toss with other ingredients. It is best served at room temperature but can be chilled.

Notes: I didn't soak the farro overnight. Instead, I cooked it like rice - just a little over 2 parts cold water to 1 part farro brought to a boil and left to simmer, covered, for 20-30 minutes until the farro is al dente. Also, I substituted 3 tsp of rice vinegar and 1.5 tsp of balsamic, and it was great great great.

Another note: Farro is so delicious. Also so expensive.

Photos and a food blog that actually puts effort in to be found here.

Quinoa Salad with Asparagus, Lemon & Feta

Ingredients:

1 cup quinoa
2 cups water
1/4 teaspoon kosher salt, plus more (to taste) for seasoning the salad
1 pound asparagus, trimmed
3 tablespoons extra virgin olive oil, divided
1 tablespoon shredded parmigiano-reggiano
fresh cracked black pepper
1 large garlic clove, peeled and left whole
1 tablespoon dijon mustard
1 lemon, juiced
1/2 cup slivered or sliced almonds, toasted
1/4 cup crumbled feta

Directions:

Preheat the oven to 425 degrees.

Combine the quinoa, water and 1/4 teaspoon salt in a medium size pot, bring to a boil, reduce heat and cook (covered) for about 20 minutes, until the water is absorbed. Set aside.

While the quinoa cooks, spread the asparagus on a sheet pan lined with parchment paper. Drizzle 1 tablespoon oil, the shredded parmigiano, salt and pepper over the asparagus; toss to coat the spears evenly and spread the spears into one even layer. Place the garlic clove on top of the spears and roast for 10 to 15 minutes, until the asparagus is blistered in spots, but retains a bite. Allow the spears to cool slightly and slice into one-inch pieces. Mince the garlic.

While the asparagus roasts, whisk together the mustard and lemon juice in the bottom of a large bowl. Whisk in the remaining oil. Season with salt and pepper.

In the large bowl holding the vinaigrette, add the cooked quinoa, sliced asparagus, minced garlic and toasted almonds. Toss to distribute the vinaigrette throughout the quinoa. Taste for seasoning and add salt and/or pepper as needed. Transfer to a serving platter and top with the crumbled feta.

Serve warm, at room temperature or chilled.


As found on The Kitchen Sink.

Mediterranean Eggplant and Barley Salad

Mediterranean Eggplant and Barley Salad
Gourmet, September 2006
and as found on Smitten Kitchen

Ingredients:

1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tbsp extra-virgin olive oil
1 tsp salt
1 tsp black pepper
1 cup chopped scallion (from 1 bunch)
1.5 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth
3/4 cup water
2 tbsp fresh lemon juice
1 garlic clove, minced
1/4 tsp sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

To roast eggplant and zucchini:

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

To cook the barley:

Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

To make dressing and assemble salad:

Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens
as found on Smitten Kitchen

Ingredients:

5 cups low-sodium vegetable or chicken stock (LOW SODIUM)
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 teaspoon thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup beans, canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet)
3 cups chopped escarole
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
Salt and freshly ground pepper





In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.

In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.



Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute.



Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. (The recipe calls for six additions, leaving 1 cup of stock left in the pot. I ended up using almost all of the stock, based on how thick i wanted my risotto.) Most barley risottos are done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes.

Stir it in until the risotto is on the loose side, then add the beans and let them cook for a minute.



Add the escarole and let it wilt and then cook for an additional minute.

Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serves 4.





THIS MAKES DELICIOUS LEFTOVERS. perfect for bringing to work and making everyone incredibly jealous.