Sara Jenkins and Mindy Fox Mediterranean Diet Panzanella Di Farro
Sara Jenkins and Mindy Fox - Mediterranean Diet - Panzanella Di Farro...
1 pint farmstand cherry or grape tomatoes, quartered if large
1 medium cucumber, peeled if thick-skinned, halved, then sliced thinly on the bias into long half-moons
5 radishes, thinly sliced
2 scallions, thinly sliced on the bias
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons fine sea salt
1 cup farro
1 cup packed fresh basil leaves
coarsely ground black pepper
1. Bring a medium saucepan of salted water to a boil. 2. Toss together purslane, tomatoes, cucumber, radishes, and scallions in a large bowl. Add oil, vinegar, and salt, and toss just to combine.
3. Add farro to boiling water and cook until tender but still firm to the bite, 10 to 15 minutes. Drain and spread on a baking sheet to cool to room temperature. 4. Add cooled farro and basil leaves to vegetable mixture; toss just to combine. Pepper to taste, toss again, and serve. Watch for new stories every Thursday in Live & Learn, NRTA's publication for the AARP educator community: Celebrating learning as a creative lifestyle. Cancel You are leaving AARP.org and going to the website of our trusted provider. The provider’s terms, conditions and policies apply. Please return to AARP.org to learn more about other benefits. Your email address is now confirmed. You'll start receiving the latest news, benefits, events, and programs related to AARP's mission to empower people to choose how they live as they age. You can also by updating your account at anytime. You will be asked to register or log in. Cancel Offer Details Disclosures
Panzanella Di Farro
This recipe Serves 4 to 6 people
PANZANELLA DI FARRO IS A PLAYFUL SPIN on Panzanella, a classic Tuscan bargain meal that makes use of stale bread. This version, from Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond (Houghton Mifflin Company, 2009), by Sara Jenkins and Mindy Fox, uses farro, an ancient grain with a wheaty nutty flavor, available online and in health food and gourmet and Italian specialty stores. If you can’t find it, try barley instead. Purslane, a wild green with a slight lemon flavor, is traditional in the Mediterranean, and is available at farmers’ markets in the late summer. Until then, you can use arugula, which is equally delicious. 8 ounces purslane or arugula, thick stems discarded1 pint farmstand cherry or grape tomatoes, quartered if large
1 medium cucumber, peeled if thick-skinned, halved, then sliced thinly on the bias into long half-moons
5 radishes, thinly sliced
2 scallions, thinly sliced on the bias
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons fine sea salt
1 cup farro
1 cup packed fresh basil leaves
coarsely ground black pepper
1. Bring a medium saucepan of salted water to a boil. 2. Toss together purslane, tomatoes, cucumber, radishes, and scallions in a large bowl. Add oil, vinegar, and salt, and toss just to combine.
3. Add farro to boiling water and cook until tender but still firm to the bite, 10 to 15 minutes. Drain and spread on a baking sheet to cool to room temperature. 4. Add cooled farro and basil leaves to vegetable mixture; toss just to combine. Pepper to taste, toss again, and serve. Watch for new stories every Thursday in Live & Learn, NRTA's publication for the AARP educator community: Celebrating learning as a creative lifestyle. Cancel You are leaving AARP.org and going to the website of our trusted provider. The provider’s terms, conditions and policies apply. Please return to AARP.org to learn more about other benefits. Your email address is now confirmed. You'll start receiving the latest news, benefits, events, and programs related to AARP's mission to empower people to choose how they live as they age. You can also by updating your account at anytime. You will be asked to register or log in. Cancel Offer Details Disclosures