To cut into crosswise slices, cut bulb in half lengthwise, and place cut side down and cut each half in half lengthwise to produce quarters. I also recommend getting an extra tangerine for juicing because the recommended method barely produced any juice.3/4 cup toasted pecans or walnuts, coarsely choppedġ small head butter lettuce, torn into bite-sized piecesĬook’s notes: To prep fennel, wash in cold water, then cut off fern-like greenery at the top (reserve it for garnish if desired). I will make it again but will not peel every section, only take the seeds out. that was tedious and certainly didn't produce 1/2-cup tangerine juice! I needed to go out and get an extra bottle of tangerine juice to complete the sauce for this recipe. My frustration was that I didn't read the recipe carefully before making it and missed the recommendation to peel every section of tangerine. Especially since I had 1 cup of farro and 1 cup or wild rice leftover in my pantry. It's an early form of wheat-related grain. I used a navel orange and it was plenty juicy enough.įarro is also known as emer, or emeer. Made this as a healthy side to roast chicken and it was delicious. Great side dish for fish or chicken! I made it with broiled salmon w/ a brown sugar-mustard glaze. I used extra tangerines and olive oil instead of veg oil. We are excited about this recipe, which we tested this week for 's on the menu! Nice chewiness (with the wild rice and farro) and the tangerines (and juice) give it a nice tanginess and freshnessĮxcellent flavors and textures - the citrus is prominent. I was also testing this recipe for Thanksgiving, and the amount of labor and just so-so taste don't seem worth it. I second the opinion of an earlier reviewer that prepping the tangerines was a LOT of work. Fantastic presentation and it was really really good. You could also just use orange juice-all the dressing really needs is the citrus taste.Īdded half a cup of pomegranate seeds to give it a punch of color and some extra crunch. I juiced two of the satsumas for the dressing juice, suspecting that there was no way I was going to get enough juice out of membranes. I used satsumas (mini tangerines) and skipped the peeling process that seemed like a heck of a lot of work for not much reward. It only needs to cook 20 minutes, not the 40 of the farro. First, I avoided buying farro because it was too expensive and used barley instead. This salad is fantastic! But I made several labor saving changes to it. Beautiful dish with the colors of the tangerines and scallions. Immediately before serving, I topped with the peeled tangerines and more sliced scallions. One day ahead, I prepped the farro, wild rice, cooled it, then tossed it with the dressing and scallions, and refrigerated it overnight to allow the flavors to blend. I had extra tangerines on hand for juice, rather than trying to squeeze juice out of the membrane. (The grocery stores have lots of tangerines in stock right now.) I used olive oil instead of vegetable oil and "No-Chicken" broth instead of vegetable broth (the No-chicken broth is vegetarian and I've found that for some dishes, it imparts a more neutral flavor than store-bought veggie broths). Very flavorful, especially with the sweet tangerines to balance the hearty, nutty flavor of the farro and wild rice. That made it perfect! And the salad keeps well and even tastes better on the second day.ĭelicious. After following the recipe, I added some lemon juice and Dijon mustard. The salad has the basics, but the heartiness of the farro requires a heavier, more tangier dressing. Luckily the main course was amazing.įabulous! Delicious and beautiful and unique. The next day I added thai herbs to it which helped but definitely not good enough on its own with just a salad. It would have been much better as a dish for a buffet. OK, SO SO, AVERAGE I served it as a first course at a dinner party for 10. While it brightened the flavor, the farro still kept it from being a great dish. To rescue this I did add a good splash of the vinegar. Two differences are adding an orange champagne vinegar to the dressing and tossing the rice with dressing while it is still warm and can absorb the flavors. Frequently I make virtually the same salad with just wild rice. Mine only cooked for 15 minutes as opposed to an hour per the recipe. I might give it another try without the farro.Īlso read the directions the come with your farro. The farro just made the dish bland even with the citrus. Would need some experimentation to become a winner. The citrus wasn't enough to perk up the oil and grains.
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