Farro and Blue Corn

Just made two really delicious recipes that I wanted to share with you. Citrus farro salad and blue corn carrot-zucchini muffins. We went to a picnic yesterday and I didn’t think to photograph the food before I brought it there…this was all that was left.  I apologize for a lack of enticing photographs to wet your appetite.  Take my word for it…they are both super yummy.

As always, I tweaked each recipe to fit our needs. My substitutions are in parentheses.

Harvest Nut Blue Corn Muffins (came from a 2010 issue of ReadyMade magazine):

3/4 c fine to medium grind blue cornmeal

3/4 c all-purpose flour (white whole wheat)

1 1/2 t baking powder

1/2 t baking soda

3/4 t salt

2 t cinnamon

3/4 t ground ginger

1/2 t nutmeg

1/2 c canola oil (coconut oil)

1/4 c applesauce (I used a 1/2 cup)

3 eggs

1 c packed light brown sugar (2 T honey)

1 t vanilla (2 t)

3 medium carrots (1 large carrot and 3 small zucchini from the garden)

I also added a few Tablespoons of almond meal to give it some added nuttiness.

The farro salad is from a 2012 issue of Food and Wine magazine featuring the vegetarian recipes of Annie Somerville:

1 1/2 c farro (10 ounces)

1 t finely grated orange zest

1 T fresh orange juice

1 T lemon juice

1 T finely grated ginger

1/4 c extra-virgin olive oil

1/4 c golden raisins (I used regular)

1/4 c dried sour cherries (I used dried apricots…the cherries got eaten up last week)

2 scallions, thinly sliced (I didn’t have any, so I ommited them)

1/3 c salted roasted pistachios, chopped

1/4 c chopped mint (ours died, so I ommited this as well)

2 T chopped cilantro

  1. Bring a large saucepan of lightly salted water to a boil.  Add the farro and simmer over moderate heat until al dente, about 35 mins. Drain well, shaking off the excess water.
  2. Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and oil and whisk to blend.  Season with salt.
  3. Add the warm farro to the dressing along with the raisins and cherries and toss well.
  4. Let stand until the farro is almost coll. Just before serving, fold in the scallions, pistachios, mint and cilantro and season with salt.

Enjoy with a cold glass of crisp white whine…like our Stave 28 2010 Riverstone Sauvignon Blanc.

Hope your week is off to a good start.

  One thought on “Farro and Blue Corn

  1. August 7, 2012 at 4:05 pm

    i can sure see these muffins for breakfast with a warm cup of tea. Yummy.

    • daraweyna
      August 8, 2012 at 1:24 am

      They are perfect for that!!

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