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Asian Farro Medley with Fish

3 Jan

Happy New Year Everyone!

For awhile I had been cooking fish for husband and i on a regular basis and somehow had fallen out of habit – so back to fish we go. this was really good. the original recipe called for snap peas which i didn’t have so i substituted green beans. I used a salmon filet for husband and tilapia for me.


Asian Farro Medley with Fish
adapted from skinnytaste


1 tbsp honey
1 1/2 lemons, juice of
1/2 tsp garlic powder
3 tbsp soy sauce, reduced sodium
2 filets of fish
1 cup pearled farro
1 tbsp oyster sauce
1 clove crushed garlic
1 tbsp sambal chili paste
1 tbsp fresh ginger, finely minced
1 cup green beans
1/2 cup sliced scallions, divided


Mix honey, juice of half a lemon, garlic powder, and 1 tbsp of the soy sauce in bowl. Add fish to marinade and set aside in refrigerator up to 30 minutes turning once after 15 minutes; reserve the marinade.

To prepare the farro – add farro with 3 cups of water to sauce pan. Boil on medium high, covered. Lower heat to medium low and allow to cook for 15 to 20 minutes, or according to directions on package. If any water is left, drain and set aside.

While the farro is draining, in a large non-stick skillet, add the remaining ingredients: 2 tbsp soy sauce, oyster sauce, remaining lemon juice, crushed garlic, and Sambal Chili Paste. Add ginger, green beans, 1/4 cup scallions and cook on medium heat for 5 minutes. Add the farro and toss with the vegetables.

Meanwhile, heat a nonstick skillet on medium heat sprayed lightly with cooking spray, remove fish from marinade but do not discard, cook fish 2 minutes on each side then add the marinade, cover and cook on low heat 5 minutes. Serve the vegetables and farro in a dish and top with fish and remaining scallions.


Quick Farro Recipe with Chicken Sausage, Tomatoes & Arugula

18 May

This was really good… Chicken sausage, farro, arugula, and tomatoes. All good things!


adapted from cookincanuck

Quick Farro Recipe with Chicken Sausage, Tomatoes & Arugula

1 1/2 cups quick-cooking farro
2 1/2 cups low-sodium, fat-free chicken broth
1 package chicken sausage, cut into half-circles
1 1/2 tsp olive oil
2 cloves garlic, minced
1 1/2 cups grape tomatoes
1 1/2 cups (packed) arugula
1/2 tsp ground pepper
1/8 tsp salt
1/4 cup grated Parmesan cheese


Combine the farro and chicken broth in a medium saucepan. Cook according to package directions. Fluff with a fork and drain, reserving the liquid.
Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the sausages and cook, stirring occasionally, until the sausages are starting to brown, 7 to 8 minutes. Transfer the sausages to a bowl.
Heat the olive oil in the same skillet. Add the garlic and cook, stirring constantly, for 15 seconds. Add the tomatoes and cook for 1 minute.
Add 1/4 cup plus 2 tablespoons of the reserved farro cooking liquid, cover and reduce the heat to medium. Cook until the tomatoes are softened, about 3 minutes. Press the tomatoes with the back of a wooden spoon so that they burst.
Add 2 additional tablespoons of the reserved cooking liquid and stir in the farro, cooked sausage and arugula.

Garden Farro Salad with Feta

21 Aug

Since we discovered farro a few weeks ago I’ve been looking for good recipes to use it! I had all the ingredients for this one. I ate it before it cooled all the way. I tried it later after it had cooled and it was definitely better cooled! I threw in some rotisserie chicken too!


Garden Farro Salad with Feta
adapted from aggieskitchen


1 cup farro, uncooked
2 lemons
1 seedless cucumber, quartered
6-8 radishes, sliced
2 oz feta
drizzle of olive oil
salt and pepper to taste


Cook farro according to directions. Drain and set aside in a large bowl to cool. Squeeze juice from one lemon over cooked farro while still warm.
Once farro has cooled, add cucumbers, radishes, feta, za’atar, salt and pepper and gently toss. Squeeze juice from second lemon and drizzle olive oil over prepared salad and toss a few times. Taste for seasoning and serve at room temperature or chilled.

One-Pan Farro with Tomatoes

28 Jul

At the farmers market a few weeks ago the food bank was giving out samples of a farro vegetable salad. Munchkin #1 fell in love with it and asked for it relentlessly ever since then. I finally found some at tj’s. and miraculously this recipe appeared at just the right time. This was delicious! Yum! Will definitely be making this again! You should too!


One-Pan Farro with Tomatoes
adapted from smittenkitchen

2 cups water
1 cup semi-pearled farro
1/2 large onion
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving

Place water and farro in a medium saucepan to presoak while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately.