Tag Archives: Grain

Moroccan Farro with Kale, Pomegranate, and Almonds

22 Sep

I got the dreaded “you need to bring a side dish” assignment again for our summer Sunday dinner a couple weeks ago. I searched through my files for something that sounded good, knowing I wanted to stay healthy.

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I found this recipe in my email. It was from my co-worker, Brian! It utilizes farro – a grain made up from different wheat species. Oddly enough, the exact definition is not too clear. It is a dried grain that you cook in water until soft, but it still has a crunch!

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This dish is interesting because you cook the farro with allspice added to the water. So it has a semi-sweet taste. And that’s before you add the rest of the ingredients! This dish is also perfect for the fall – the flavors are so exotic.

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The health factor in this salad is amazing – healthy grain, kale, raisins, almonds, and pomegranates! I believe there are some superfoods in there for sure!!

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Pomegranates aren’t in season during the summer unfortunately, so I substituted some craisins. It worked out well!

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It tastes exotic and delicious. There is a satisfying crunch as well. And it is truly an intensely healthy side dish to accompany any meal! We paired ours with salmon/shrimp and grilled romaine.

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Moroccan Farro with Kale, Pomegranate, and Almonds

Ingredients:
1 1/2 C Farro ( or wheat or rye berries)
3 C water
1/4 tsp allspice
1/4 tsp salt

4-5 Cups chopped Lacinato Kale ( one bunch)
6 cloves sliced garlic
1 T fine chopped ginger
1/3 C golden raisins.
3 T olive oil
1/2 tsp salt
apple cider vinegar
1 T honey
1/2 tsp cumin
1/2 tsp cinnamon
1/4 C chopped parsley
1/2 C sliced almonds
1/2 C fresh pomegranate seeds

Directions:
In a small pot bring farro, water, salt and allspice to a boil. Cover and turn heat down to low and simmer for 45 min’s or until farro is tender and water is mostly gone.

In the mean time, saute ginger and garlic on med low heat in 3 T Olive oil. When lightly browned add chopped kale. Cook slowly on low heat, stirring often for about 5 min. Add 1/3 C golden raisins. Let simmer on lowest setting until kale is tender …about 15min.

Seed your pomegranate.

When farro is tender, pour it all into the sauté pan with the kale. Its ok if there is a little water still in the farro. Pour it all in. Add the salt, spices, honey, vinegar and sliced almonds. Let flavors meld for a few minutes on low heat. Just before serving toss in the fresh parsley and pomegranate.

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Israeli Couscous Salad

18 Sep

So I’ve been in Maine for the past few days with my mom eating TONS and tons of lobster……..13 to be exact 🙂 More on that later. Here – look at this:

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My mom’s been making this summery side dish for years and years. I have always liked it, but didn’t pay much attention to it until last year.

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And then I started making it myself this year. It is not only a cinch to throw together, but it’s soooooooo delicious. I don’t even know what it’s officially called – we just call it “Israeli Couscous” which is so generic.

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The main ingredient is Israeli couscous. Israeli couscous is a toasted pasta shaped like little balls. It is made from wheat flour and then roasted in the oven. It was meant to be a rice substitute for a select population in Israel back in the 1940’s and 1950’s. It cooks a little longer than couscous, but a little less than pasta.

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When you add everything together, it tastes so fresh and has a bit of a crunch from the pepper. It is addictive.

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Oh, and I always toss in more ingredients than the recipe calls for – I usually put in 3 chopped peppers, double the cilantro and green onion, and definitely add more fruits and almonds! And you cant double the ingredients without increasing the amount of dressing. You get the point….more is better with this recipe.

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This stuff is so darned good. As Robbb says when I make this salad –  “I could eat this everyday”!

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Israeli Couscous

Ingredients:

  • 3 cups cooked Israeli couscous
  • 1 red or yellow pepper, chopped
  • ½ cup snipped dried apricots, craisins, or raisins
  • 2 Tblsp cilantro, chopped
  • 1 green onion, chopped
  • 1 cup poppy seed dressing
  • ½ tsp shredded lime peel
  • Dash hot pepper
  • ¼ cup toasted slivered almonds

Directions:

Combine all ingredients for the salad.

Then combine the dressing – lime peel, hot pepper, and poppy seed dressing.

Pour dressing mixture on top of salad and mix. Sprinkle almonds on top.

(See how simple that was??)

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