Soak farro in cold water for 20 minutes; drain well.
Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
Transfer apple mixture to the bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-11 12:57:422016-09-11 12:57:42Farro, Apple and Pecan Salad
Grilled Peaches with Bourbon Vanilla Whipped Cream
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon bourbon
6 peaches, halved (with pitts removed)
olive oil
Whip the cream in an electric mixer, adding the sugar, vanilla, and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 or 5 minutes. Refrigerate.
Heat a grill pan over medium-high heat. Brush a very light layer of olive oil on the cut side of each peach half. Put the peaches face down on the pan, then cover with a medium sauce pan turned upside-down to create a dome over the peaches. Our sauce pan covered about 4 peaches, so you can cook them in batches depending on how big your grill pan and sauce pan are.
Cook peaches for about 6 to 8 minutes, until there are distinct grill marks and the peaches feel warmed through and slightly softened. Remove from pan (they may stick a tiny bit), flip over, and top with a big dollop of whipped cream.
Heat medium saucepan over medium heat. Add olive oil and quinoa, and stir 3 to 4 minutes to toast quinoa. Add carrots, onion, red pepper, garlic, and 1 tablespoon of parsley. Stir 3 to 4 minutes.
Add chicken stock, and bring medley to a simmer. Reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and liquid is absorbed.
Remove saucepan from heat. Let sit 5 minutes; then fluff with fork. Garnish with pistachios and parsley.
Farro, Apple and Pecan Salad
Farro, Apple and Pecan Salad
Soak farro in cold water for 20 minutes; drain well.
Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
Transfer apple mixture to the bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.
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Grilled Peaches with Bourbon Vanilla Whipped Cream
Grilled Peaches with Bourbon Vanilla Whipped Cream
Whip the cream in an electric mixer, adding the sugar, vanilla, and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 or 5 minutes. Refrigerate.
Heat a grill pan over medium-high heat. Brush a very light layer of olive oil on the cut side of each peach half. Put the peaches face down on the pan, then cover with a medium sauce pan turned upside-down to create a dome over the peaches. Our sauce pan covered about 4 peaches, so you can cook them in batches depending on how big your grill pan and sauce pan are.
Cook peaches for about 6 to 8 minutes, until there are distinct grill marks and the peaches feel warmed through and slightly softened. Remove from pan (they may stick a tiny bit), flip over, and top with a big dollop of whipped cream.
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Carrot Quinoa Grain Medley
Carrot Quinoa Grain Medley
Heat medium saucepan over medium heat. Add olive oil and quinoa, and stir 3 to 4 minutes to toast quinoa. Add carrots, onion, red pepper, garlic, and 1 tablespoon of parsley. Stir 3 to 4 minutes.
Add chicken stock, and bring medley to a simmer. Reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and liquid is absorbed.
Remove saucepan from heat. Let sit 5 minutes; then fluff with fork. Garnish with pistachios and parsley.
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