Grains | Simple By Cindy

Farro Salad with Fresh Herbs and Ricotta

May. 10
2021

This is the perfect time of year to plant your garden. Ideally, you’ve already begun, but it’s not too late. We’re also little behind due to travel.

My favorite thing to do this time of year is to plan a trip to the nursery. I take a walk through my garden, pen and paper in hand, and write down all the ground I need to fill. Every year we plant perennials, but some of them invariably do not grow back. It is frustrating, as I plant perennials in hope that they will, in fact, be perennial. But that’s okay; there are few things I enjoy more than planning and planting our garden. I am thankful that the hubby enjoys it too because he does the really heavy digging in the rocky soil.

My very favorite is planting the herbs. Everyone who enjoys cooking should consider a herb garden. All you need is soil, a pot, and some herbs. Plant it, watch it grow, and use the fresh herbs in your best recipes to make them even better.

This can be overwhelming, but both of us love to watch it flourish. Every morning I take a walk and send him pictures of the progress. I have my tea on the terrace every morning and marvel at the beauty of it all.

After a day of gardening, I like to make something that is enjoyable and satisfying. This recipe is one of them. The farro is unquestionably the star. Farro is a grain similar to barley in that it fills you up but is not heavy in your stomach. Toasting the farro first makes it more fragrant and crispy. The tomato and cucumber give it a salad like feeling, while the onion offers a nice little kick. The dressing is full of flavor, with the oregano and garlic adding a bit of savory. The best part, of course, is the ricotta. It takes on the flavors of the dressing so nicely, making every bite delightful.

This recipe will serve 4 to 6 people who will enjoy this cool summer salad after a hot day in the garden.

Ingredients for Farro Salad with Herbs and Ricotta:

For the Farro:

1 cup Farro
1 tablespoon extra-virgin olive oil  
2 tablespoons kosher salt

For the dressing:

1/3 cup red wine vinegar 
Juice and zest of half a lemon 
4 sprigs fresh oregano, leaves pulled and chopped
 1/2 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
3 garlic cloves, peeled and minced
 1/2 cup very good olive oil

For the salad:

1/2 cup English cucumber, peeled, seeded, and cut into thin slices 
1 cup grape tomatoes, halved
1/2 cup red onion, chopped 
1/4 cup fresh parsley, chopped 
10 fresh basil leaves, julienned or chopped

Make the Farro:

Preheat oven to 350 degrees F.

Combine the farro and olive oil and spread it out on baking sheet lined with parchment paper.

Place in oven to toast until it’s golden brown and fragrant, 8 to 10 minutes.

Remove from oven.

Bring 2 quarts of water to a boil and add the kosher salt.

Add the farro and return to a boil.

Reduce heat to medium-low and simmer for 18 to 20 minutes.

Drain farro and transfer to a large bowl.

Set aside to cool to room temperature.

Make the dressing:

Combine vinegar, lemon juice, oregano, salt, pepper, and garlic, in a medium bowl.

Whisk to combine.

Slowly, while whisking, add the olive oil.

Make the Salad:

Add the tomatoes, red onion, parsley and basil in the bowl with the farro.

Drizzle 2/3 of the dressing over the salad and mix to combine.

Check salad to see if it is coated.

If you need to, add more dressing in small amounts.

You do not want to overdress and have a soggy salad.

Add dollops of the ricotta cheese and serve.

It’s that simple!

Farro with Mushrooms and Peas

Sep. 24
2018

I keep a journal of cooking tips for my nieces. In all the years I have been cooking, I certainly have learned a few things that I would love to share. Remember, no matter how long you do something, whether it be professionally, or at home, there is always something to be learned. Here are some tips from my journal to help you become a better cook.

Prepare all your ingredients first. This is called a “mis en place”. It makes the cooking time go by faster, allows you to be in the moment and enjoy the fun of cooking.

When following a recipe for cooking meat, never cook the meat for as long as the recipe says. Most cookbooks are required to give you a certain time or temperature for health reasons. Always cook your meat ten minutes less and ten degrees less than they tell you. If you feel it is too undercooked, keep it in longer and check it at 1 or 2-minute increments. And remember, the meat will continue to cook when you take it off the heat, so be sure to factor that in as well.

Don’t skimp on the mixing process. Take your time and mix ingredients well. This is a very important step.

When boiling water for pasta, add a hearty palmful of salt. This will be the only time you get to season it. Cook the pasta 2-4 minutes less than the package instructions if you are going to place it in the oven. Always save 1 cup of pasta water. This can be used to thicken the sauce you are preparing the pasta in. Never rinse pasta!

When preparing grains cooking times can vary. When in doubt, taste them. If the grain is not as tender as you would like, add some more broth or water and continue cooking. If they seem fine before the liquid is done, simply drain it. Also, cooking them in chicken or vegetable broth will add flavor to them. Most grains soak up these flavors beautifully.

You do not have to follow a recipe exactly. Like this farro recipe for example, if you don’t like mushrooms, just leave them out. Add a little more garlic if you want. Don’t be afraid to make it your own!

When it comes to grains, this recipe is about as easy as it gets. The farro does not take a long time to prepare, and it adds a wonderful texture and flavor to this dish. The mushrooms and carrots are extremely well-paired. The peas provide beautiful color and tiny little bursts of sweetness. The dressing for this dish has a creamy, yet sharp zing to it.

This recipe will serve 4-6 people who will be delightfully surprised with the depth of flavor this simple dish provides.

Ingredients for Farro with Mushrooms and Peas

1 cup organic cooked farro
8 ounces baby bella mushrooms, cleaned trimmed and sliced
1 cup frozen peas
1 cup carrots, diced
2 garlic cloves, chopped
1/4 cup fresh basil leaves, julienned or chopped
2 1/4 cup of chicken broth
2 tbsp. olive oil
1/2 tsp kosher salt
1/4 tsp. freshly ground black pepper

Ingredients for the dressing

3 – 4 tbsp. cup good-quality red or white wine vinegar.
1 tbsp. Dijon mustard
1 1/2 tbsp. maple syrup
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup good extra-virgin olive oil

Cook farro according to package in instructions, but use the chicken broth instead of water.

Drain farro and set aside.

In a large, deep skillet, heat 2 tablespoons olive oil.

Add carrots and peas; sauté for 5 minutes, or until carrots are soft.

Add garlic, cook for 1 minute.

Toss in mushrooms, continue to sauté for 4-5 minutes.

Now add the basil, salt, and pepper. Cook for 1 minute.

Remove from the heat, and toss in the farro.

Mix gently to combine.

Make the dressing:

Mix first 5 ingredients in a small bowl.

Slowly whisk in olive oil.

Pour over farro mixture and gently mix together.

It’s that simple!

Farro Salad with Tomatoes, Cucumber, and Peas

Sep. 6
2018

I can not help but give you another wonderful salad recipe. I know there have been a lot of them, it is because I have an abundance of vegetables from my garden, especially tomatoes and cucumbers.

I am in love with the wonderful, ancient whole grain, farro. It has slowly but surely gained popularity here in the United States and you can find it on menus in many restaurants. Since so many people are beginning to eat healthy, this grain meets all their needs. It is fat-free and cholesterol-free! It is a great source of iron and is high in protein and fiber.

Not only is it good for you, I find it just plain delicious. I love the chewy texture and the way it absorbs anything you cook it with. Farro is easy to make, you can soak it overnight to reduce the amount of cooking time if you like, but it only takes 15 to 20 minutes to prepare if you don’t.

The farro and peas add a nice texture to this salad. The feta cheese gives the salad a creamy, salty smoothness. I added in basil because I love basil with just about anything. The dressing is rich with a tang. Do yourself a favor and make this salad. It is so worth it.

This recipe will serve 6 to 8 people who will fawn over farro.

Ingredients for Farro with Tomato Cucumbers and Peas

1 3/4 cups Farro
5 cups chicken stock
1 English cucumber, peeled, seeded and diced
1-pint cherry tomatoes, halved
1 small red onion, diced
1 cup frozen peas, thawed
1/2 cup fresh basil, chopped
1 cup feta cheese

For the dressing:

1/4 cup red wine vinegar
3 tsp. dijon mustard
1 tsp. honey
1/2 tsp. salt (or to taste)
1/4 tsp. fresh ground black pepper
1/4 cup good extra-virgin olive oil

Place farro into a medium saucepan and cover with the chicken stock.

Bring to a boil. (Uncovered)

Reduce the heat to a simmer, and cook until tender, about 15 to 20 minutes.

Drain the farro.

Put aside to cool.

Place the farro, cucumber, tomatoes, onion, and peas in a large bowl.

In a small bowl, whisk together the red wine vinegar, dijon mustard, honey, salt, and pepper.

Slowly whisk in the olive oil.

Slowly pour over the cucumber mixture, mixing to combine.

Add the feta cheese, lightly toss again.

Season with more salt and pepper to taste.

It’s that simple!

Goodbye Summer!

Easy Parmesan “Risotto”

Aug. 13
2018

Risotto is a northern Italian dish in which rice is cooked in a broth (chicken, meat or vegetable), some butter and a good white wine. No matter how you cook it, the result is always a rich and wonderfully creamy consistency. This dish can contain other ingredients as well, but the base ingredients are always the same.

This rice preparation is used throughout the world and is one of the most widely eaten dishes. It is not an easy preparation and it takes time to perfect this skill. It will take thirty minutes or so to make a good risotto, and you must carefully watch it as it cooks. You slowly add in the broth one ladle at a time, however, the rice should not be covered in too much broth. You must be patient and let each ladleful carefully cook down before adding in another. It is certainly a learning process but if you do it correctly, you will be rewarded with a dish that has incredible flavor.

I wish I could say I am one of those people who are proficient at cooking risotto, but (sigh), I am not. Which is why when I saw Ina Garten’s method, I knew I had to try it immediately. It may not be the luxurious type of risotto you would have placed in front of you at a restaurant, but I thought it was pretty damn good. In fact, I thought it was fantastic. You don’t have to stand over the stove for 30 minutes, and you still end up with the same scrumptious result.

This risotto dish is one of my favorites ever. Ina never disappoints. Her recipes are always so reliable and delicious. This one epitomizes that enticing, creamy consistency you crave in a real risotto. The butter and wine give it an outstanding dimension of flavor. The peas add a sweetness and gorgeous color. The Parmesan cheese provides the silky, velvety texture. This is a satisfying, elegant dish that you can use for any family dinner or holiday. It is so easy and fast to make, you can accomplish many things instead of standing over the stove while you are waiting for it to cook. What is not to like about that?

This recipe is courtesy of Ina Garten, and will serve 4-6 people who just might think you are an accomplished risotto chef. (Hey, let them think so)!

Ingredients for Easy Parmesan “Risotto”

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tbsp. unsalted butter, diced
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup frozen peas

Preheat oven to 350°F.

Place the rice and 4 cups of chicken stock in a dutch oven.

Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter salt and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

Add the peas and stir until heated through.

Serve hot.

It’s that simple!

More flowers from my garden

Brown Rice and Wheatberries

May. 14
2018

When I look to see how many people have liked one of my blog posts, I notice that the healthy dishes do not do as well. The desserts and pasta recipes? Tons of likes. With healthy living and clean eating trending now more than ever, I wonder why.

Turns out, I need not look further than my own home. When I made this dish, I threw a couple of potatoes in the oven”just in case”, and I was smart to do so. When it came time to eat, they all turned up their noses at this amazing side and chowed down on the potatoes. Finally, at the end of the meal, I made my husband taste it. Hey Mikey! He liked it! He even packed some up to bring for lunch the next day.

I have some rules to live by, and I’ll share this one with you: when you are having company over, stick to your “oldie-but-goodie” recipes. There may not be as many people out there itching to try your new wheatberry recipe. That being said, there is nothing wrong with trying new dishes at your leisure, or when you have more adventurous people around your table.

Most people have never even heard of a wheatberry. They are a whole wheat kernel, FYI. They are made up of bran, germ, and endosperm ( I know that doesn’t sound good, but they are really tasty). There are two kinds, a tan whole wheatberry, and a red wheatberry. For this recipe, I used the red ones.

This side dish not only makes a beautiful presentation, it also packs in outstanding taste. The wheatberries and rice take on the flavor of the chicken broth and blend perfectly with the sautéed onions. The pine nuts give it a nice crunch, and the scallions add lovely color. This recipe is a must try, it is definitely going on my Thanksgiving menu this year. And who knows, maybe some naysayers will dig into it!

This recipe is courtesy of Ina Garten and will serve 6 people who just might change their minds about eating healthy food.

Ingredients for Brown Rice and Wheatberries

2 tbsp. unsalted butter
2 tbsp. good olive oil
1 1/2 cup chopped yellow onion (1 large)
1 cup brown rice
1/2 cup hard red winter wheatberries
1 cup thinly sliced scallions, white and green parts (6 scallions), plus extra for garnish
1/4 cup toasted pine nuts
3 1/2 cups chicken stock
Kosher salt and freshly ground black pepper
1/2 cup dried cranberries

Preheat the oven to 275°F.

Heat the butter and oil in a large pot or Dutch oven, such as Le Creuset.

Add the onion and sauté over medium heat for 8 minutes, until translucent but not browned.

Add the rice and wheatberries and continue to cook, stirring occasionally, for 5 minutes.

Stir in scallions, pine nuts.

Pour in chicken stock, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil.

Stir, reduce the heat to a simmer, cover, and bake for 50 minutes.

Stir in the dried cranberries, cover again, and set aside for 15 to 20 minutes, until the grains are tender and most of the liquid has been absorbed.

Depending on the saltiness of the stock, add 1 teaspoon of salt and 1/2 teaspoon black pepper to taste, sprinkle with sliced scallions.

Serve hot.

It’s that simple!