Hey y'all! It's been a while, I know. Between class and studying for my real estate license, honeymooning in South America, business trips, ski season (more about that later this week) and spring organization projects, the first quarter of 2016 sped by at lightning speed! But I am jumping right back into the blog. First up: this super simple farro bowl recipe that's filling, delicious and won't undo your daily workout!
Farro and Lentil Salad:
Quick side note on farro, for those of you not familiar with this super grain. Farro, a grain from a certain species of wheat, native to the Mediterranean, specifically Italy, has been used for centuries and is characterized by a distinct nutty flavor, full bite and versatility. In some regions of Italy, farro is used in lieu of arborio in risottos. It can be cooked with milk and cinnamon and layered with fruit for a hearty breakfast (think fuel for a full day of skiing or hiking). It can be added to soups and hold up in leftovers (where pasta and other grains would go limp and mushy) and it is perfect replacement for quinoa in salads (yes, even quinoa needs a break sometimes). So there you have it, my sales pitch for farro. Now, onto the recipe!
Feel free to prepare all of this well ahead of time - just save the fried egg til the very last moment just before ready to serve!
COOKING:
2 cups farro (cook as per the package directions, usually 2 cups farro in 4 cups water, bring to a boil and turn down to low/med until tender, approx 20 min) - remove from heat when done and set aside to cool.
2 cups beluga lentils (when I made this recipe, I couldn't find this type of lentils ANYWHERE, so I used french red lentils, NOT AS GOOD). Pick through (to make sure there are no pebbles in there), rinse and cook with 2 halved shallots, 1 bay leaf and 1/2 tsp sea salt until lentils are tender, but still firm. Remove from heat and set aside to cool.
1 pint of rinsed organic grape tomatoes - toss in 1tsp olive oil, salt & pepper
Roast in the oven for 20-25 min at 400 degrees - remove from oven and set aside to cool
CHOPPING:
1 handfull of each organic fresh mint and Italian parsley - rough chopped
2 large organic carrots - peeled and cut into thin 3 inch long strips
1/2 large organic English cucumber - rinsed and cut into thin 3 inch long strips
4-5 small radishes - rinsed and sliced into thin rounds (thinner the better)
3 ounces of good feta - chop into small crumble sizes
ASSEMBLE THE SALAD:
In a large serving bowl, place 2 handfuls of your favorite lettuce mix around the edge of the bowl in a ring (I like organic baby kale or arugula)
Place all of your prepared veggies, feta, cooled farro, tomatoes and lentils in the bowl (I do this in sections just in case someone doesn't want a certain ingredient) and cover the whole thing with chopped mint and parsley.
DRESSING: ( I got this dressing recipe from Bon Appetit Magazine)
In a saute pan heat 1/4 cup olive oil on medium heat. Add 1 tsp whole coriander seeds and swirl in the skillet until fragrant (about 1-2 minutes) Add spice-oil mix to 3 table spoons of sherry vinegar and toss with salt & pepper.
FRIED EGG GOODNESS:
In a pan, cook 2-4 eggs to your liking. For me I like them over easy - velvety yolky goodness adds a delectable richness to the bright and crisp salad. Meanwhile, Ty likes them over medium with that little bit of crispness on the edges. Either way - delish!
I used a non stick ceramic pan to avoid using oil - it's to balance out those days where I douse my veggies in butter...life is about balance - right?!
Serve with a crusty artisan bread and a chilled glass of sauvignon blanc and enjoy!
Happy cooking (and eating!),
xoxo,
Bee
Farro and Lentil Salad:
Quick side note on farro, for those of you not familiar with this super grain. Farro, a grain from a certain species of wheat, native to the Mediterranean, specifically Italy, has been used for centuries and is characterized by a distinct nutty flavor, full bite and versatility. In some regions of Italy, farro is used in lieu of arborio in risottos. It can be cooked with milk and cinnamon and layered with fruit for a hearty breakfast (think fuel for a full day of skiing or hiking). It can be added to soups and hold up in leftovers (where pasta and other grains would go limp and mushy) and it is perfect replacement for quinoa in salads (yes, even quinoa needs a break sometimes). So there you have it, my sales pitch for farro. Now, onto the recipe!
Feel free to prepare all of this well ahead of time - just save the fried egg til the very last moment just before ready to serve!
COOKING:
2 cups farro (cook as per the package directions, usually 2 cups farro in 4 cups water, bring to a boil and turn down to low/med until tender, approx 20 min) - remove from heat when done and set aside to cool.
2 cups beluga lentils (when I made this recipe, I couldn't find this type of lentils ANYWHERE, so I used french red lentils, NOT AS GOOD). Pick through (to make sure there are no pebbles in there), rinse and cook with 2 halved shallots, 1 bay leaf and 1/2 tsp sea salt until lentils are tender, but still firm. Remove from heat and set aside to cool.
1 pint of rinsed organic grape tomatoes - toss in 1tsp olive oil, salt & pepper
Roast in the oven for 20-25 min at 400 degrees - remove from oven and set aside to cool
CHOPPING:
1 handfull of each organic fresh mint and Italian parsley - rough chopped
2 large organic carrots - peeled and cut into thin 3 inch long strips
1/2 large organic English cucumber - rinsed and cut into thin 3 inch long strips
4-5 small radishes - rinsed and sliced into thin rounds (thinner the better)
3 ounces of good feta - chop into small crumble sizes
ASSEMBLE THE SALAD:
In a large serving bowl, place 2 handfuls of your favorite lettuce mix around the edge of the bowl in a ring (I like organic baby kale or arugula)
Place all of your prepared veggies, feta, cooled farro, tomatoes and lentils in the bowl (I do this in sections just in case someone doesn't want a certain ingredient) and cover the whole thing with chopped mint and parsley.
DRESSING: ( I got this dressing recipe from Bon Appetit Magazine)
In a saute pan heat 1/4 cup olive oil on medium heat. Add 1 tsp whole coriander seeds and swirl in the skillet until fragrant (about 1-2 minutes) Add spice-oil mix to 3 table spoons of sherry vinegar and toss with salt & pepper.
FRIED EGG GOODNESS:
In a pan, cook 2-4 eggs to your liking. For me I like them over easy - velvety yolky goodness adds a delectable richness to the bright and crisp salad. Meanwhile, Ty likes them over medium with that little bit of crispness on the edges. Either way - delish!
I used a non stick ceramic pan to avoid using oil - it's to balance out those days where I douse my veggies in butter...life is about balance - right?!
Serve with a crusty artisan bread and a chilled glass of sauvignon blanc and enjoy!
Happy cooking (and eating!),
xoxo,
Bee
