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experiencelifemag.com
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Crunchy Farro Salad With Artichokes, Red Bell Peppers and Edamame
By Robin Asbell |
June 2008 |
Wheat, like rice, has different varieties with differing starch balances. The
first cultivated wheat, called einkorn, is ten thousand years old and is still
grown today. It crossbred with a wild grass to create emmer (or farro) and durum
wheats. A few thousand more years passed before another chance crossbreeding
created today’s common bread wheat, as well as spelt and club wheat. If you
can’t get farro or spelt berries, whole hard winter wheat berries will work, as
will hulled barley or whole oats.
- 1 cup farro or wheat berries
- 2 1/2 cups vegetable stock
- 1 sprig
rosemary
- 1/2 tsp. plus a pinch of salt, divided, or to taste
- 2 gloves
garlic, peeled
- 2 ounces fresh basil (1 1/2 cups leaves)
- 1/4 cup pine
nuts
- 2 tbs. lemon juice
- 1/4 cup extra-virgin olive oil
- 12 baby
artichokes or one 13-ounce jar artichoke bottoms, drained
- 1/2 large lemon (if
using fresh artichokes)
- 1 small red bell pepper, sliced
- 1 cup shelled
edamame, thawed
- Freshly cracked black pepper
In a small, heavy saucepan, dry-toast the farro over high heat until hot and
lightly fragrant. Add the vegetable stock, rosemary and a pinch of salt. Bring
to a boil, reduce the heat to a simmer, and cover. Cook for about an hour, until
tender. Drain any excess stock and cool to room temperature. Put the garlic, basil and pine nuts in the work bowl of a food processor and
process to chop very finely. Add the remaining 1/2-teaspoon salt and lemon juice
and process until smooth. Gradually add the olive oil to make a smooth
paste. Trim and halve the baby artichokes and put in a large bowl of cold water with
half of the lemon. Bring a large pot of water to a boil, drain the artichokes,
and boil them until a knife inserted into an artichoke enters easily. In a serving bowl, toss the cooked grain, dressing, artichokes, bell pepper
and edamame. Crack black pepper over the salad and serve.
Excerpted from The New Whole Grains Cookbook: Terrific Recipes Using Farro,
Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains by
Robin Asbell (Chronicle, 2007).
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Crunchy Farro Salad With Artichokes, Red Bell Peppers and Edamame
By Robin Asbell | Web Extra June 2008 |
Wheat, like rice, has different varieties with differing starch balances. The
first cultivated wheat, called einkorn, is ten thousand years old and is still
grown today. It crossbred with a wild grass to create emmer (or farro) and durum
wheats. A few thousand more years passed before another chance crossbreeding
created today’s common bread wheat, as well as spelt and club wheat. If you
can’t get farro or spelt berries, whole hard winter wheat berries will work, as
will hulled barley or whole oats.
- 1 cup farro or wheat berries
- 2 1/2 cups vegetable stock
- 1 sprig
rosemary
- 1/2 tsp. plus a pinch of salt, divided, or to taste
- 2 gloves
garlic, peeled
- 2 ounces fresh basil (1 1/2 cups leaves)
- 1/4 cup pine
nuts
- 2 tbs. lemon juice
- 1/4 cup extra-virgin olive oil
- 12 baby
artichokes or one 13-ounce jar artichoke bottoms, drained
- 1/2 large lemon (if
using fresh artichokes)
- 1 small red bell pepper, sliced
- 1 cup shelled
edamame, thawed
- Freshly cracked black pepper
In a small, heavy saucepan, dry-toast the farro over high heat until hot and
lightly fragrant. Add the vegetable stock, rosemary and a pinch of salt. Bring
to a boil, reduce the heat to a simmer, and cover. Cook for about an hour, until
tender. Drain any excess stock and cool to room temperature. Put the garlic, basil and pine nuts in the work bowl of a food processor and
process to chop very finely. Add the remaining 1/2-teaspoon salt and lemon juice
and process until smooth. Gradually add the olive oil to make a smooth
paste. Trim and halve the baby artichokes and put in a large bowl of cold water with
half of the lemon. Bring a large pot of water to a boil, drain the artichokes,
and boil them until a knife inserted into an artichoke enters easily. In a serving bowl, toss the cooked grain, dressing, artichokes, bell pepper
and edamame. Crack black pepper over the salad and serve.
Excerpted from The New Whole Grains Cookbook: Terrific Recipes Using Farro,
Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains by
Robin Asbell (Chronicle, 2007).
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