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Farro Caprese Salad https://www.metro.ca/userfiles/image/recipes/salade-caprese-epeautre-10278.jpg PT05M PT35M PT40M
Bring 2 1/2 cups of Campbell's broth to a boil in a pot with a tight-fitting lid.Add 1 cup farro.Cover, reduce heat to low, and simmer for 30 minutes until soft and chewy to the taste.Drain excess liquid. Set aside.Depending on choice of tomato, halve or quarter into bite sized pieces.Combine tomatoes, olive oil, basil, and garlic in a large bowl and marinate for the remaining cooking time of the farro.Stir in cooked grains, pine nuts, and torn pieces of burrata.Add sea salt and cracked black pepper to taste.Tips:Pairs well with grilled octopus, halibut or sole.If pairing with shrimp (tail-on), marinate in olive oil and garlic before grilling.Investing in Maldon Sea Salt will serve this dish well as the flaky salt takes the tomatoes to the next level of flavour.When large heirloom variety tomatoes become available in late August, substitute for listed tomatoes. To prepare an heirloom tomato: remove core with a very sharp paring knife.With a serrated knife, slice the tomatoes in 1 mm segments parallel to the core.Pearl barley is a suitable grain alternative as is pasta like couscous or orzo.
6
1 1 1 1
1 cup (250 mL) farro 2 1/2 cups (625 mL) ready to use 30% less sodium chicken broth - Campbell's 2 lb (900 g) Tomato (cherry, grape, plum) 2 Tbsp. (30 mL) olive oil 1/2 cup (125 mL) fresh basil leaves, chiffonade 1 clove garlic, minced 1/2 cup (125 mL) pine nuts, toasted 8-12 oz (224-375 g) fresh burrata cheese flaky sea salt to taste freshly cracked black pepper
Farro Caprese Salad

Farro Caprese Salad

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6
servings
0:05
Preparation
0:35
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    farro
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  • 2 1/2 cups
    (625 mL)
    ready to use 30% less sodium chicken broth - Campbell's
  • 2 lb
    (900 g)
    Tomato (cherry, grape, plum)
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    1 lb PRODUCT OF CANADA OR MEXICO


  • 2 Tbsp.
    (30 mL)
    olive oil
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    750 ml - 1 L SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    fresh basil leaves, chiffonade
  • 1
    clove garlic, minced
  • 1/2 cup
    (125 mL)
    pine nuts, toasted
  • 8-12 oz
    (224-375 g)
    fresh burrata cheese
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  • flaky sea salt to taste

  • freshly cracked black pepper
Imprimer ma sélection

Preparation

Bring 2 1/2 cups of Campbell's broth to a boil in a pot with a tight-fitting lid.

Add 1 cup farro.

Cover, reduce heat to low, and simmer for 30 minutes until soft and chewy to the taste.

Drain excess liquid. Set aside.

Depending on choice of tomato, halve or quarter into bite sized pieces.

Combine tomatoes, olive oil, basil, and garlic in a large bowl and marinate for the remaining cooking time of the farro.

Stir in cooked grains, pine nuts, and torn pieces of burrata.

Add sea salt and cracked black pepper to taste.

Tips:

Pairs well with grilled octopus, halibut or sole.

If pairing with shrimp (tail-on), marinate in olive oil and garlic before grilling.

Investing in Maldon Sea Salt will serve this dish well as the flaky salt takes the tomatoes to the next level of flavour.

When large heirloom variety tomatoes become available in late August, substitute for listed tomatoes. To prepare an heirloom tomato: remove core with a very sharp paring knife.

With a serrated knife, slice the tomatoes in 1 mm segments parallel to the core.

Pearl barley is a suitable grain alternative as is pasta like couscous or orzo.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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