farro with parsley and toasted almond salsa

[Guest guest]

Here is another product to try. Farro. A cereal we can use in soups or salads.

 

JJ! way to go with the tempeh!

 

 

* Exported from MasterCook *

 

Farro with Parsley and Toasted Almond Salsa

 

Recipe By :Weight Watchers Great Cooking Every Day by CIA

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1/2 carrot -- peeled

1/2 medium onion

pinch dried thyme

pinch dried oregano

1/4 bay leaf

1/4 pound Farro (about 3/4 cup) -- rinsed and drained

1/4 teaspoon salt

DRESSING:

1 tablespoon minced shallot

1 tablespoon red wine vinegar

1/4 cup chopped toasted almonds

1/2 cup chopped fresh parsley

1 tablespoon chopped fresh basil

1 tablespoon extra virgin olive oil

2 teaspoons chopped fresh tarragon

1 1/2 teaspoons capers -- drained and chopped

 

1. Combine the water, carrot, onion, thyme, oregano and bay leaf in a saucepan.

Bring the mixture to a boil; stir in the farro and the salt. Reduce the heat and

simmer, covered, until the kernels are soft and chewy (either 45-50 minutes to

20-25 minutes, see cooking instructions on product package). Drain the farro if

any liquid remains. Discard the carrot, onion and bay leaf.

 

2. Meanwhile, combine the shallow and vinegar in a nonreactive bowl; let stand

20 minutes. Add almonds, parsley, basil, oil, tarragon and capers. Spoon the

herb-almond mixture over a bowl of farro and serve.

 

POINTS: 2

 

TIP - ALMONDS - to toast, place in a small skillet over medium low heat; shake

the pan and stir constantly until fragrant (3-5 minutes).

 

VARIATIONS: replace farro with Israeli couscous, brown rice, barley, wheat

berries, spelt or similar grains.

 

PHOTO of farro package:

http://www.tuscanystore.it/FOTO/farro%20della%20garfagnana.jpg (2001-10-15)

 

Description:

" A grain salad with nutty flavors "

Source:

" Culinary Institute of America "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 132 Calories; 6g Fat (38.7% calories from

fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 106mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : Pair with a side dish of steamed vegetables

 

NOTES : Farro is a grain widely enjoyed in the Tuscany region of Italy. It has a

hearty, nutty flavor; resembled barley or puffed wheat. Farro can be purchased

as either whole or cracked grain from healthy food stores. (Farro is a cereal

mostly used in soups. Latin name: triticum dicoccum. Often mistaken for triticum

speltum, which is spelt.)

 

Nutr. Assoc. : 0 0 0 0 0 0 2151 0 0 0 0 20020 0 0 0 0 0

 

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