• About
  • Recipes by topic
  • Vegan Recipes

lushesfood

~ luscious food from us lushes

lushesfood

Tag Archives: farro

Vegetarian ‘meat’ balls with farro risotto

23 Thursday Oct 2014

Posted by Zoli in comfort food, healthy, italian, kids, pasta, pasta sauce, peanut free, Sauces, Vegetarian

≈ 3 Comments

Tags

farro, pesto, risotto, spaghetti, vegetarian, veggie meatballs

farro risotto veggie meatballs

veggie meatballs with farro

I accidentally invented the world’s best vegetarian meatballs! Or meatless balls. Or veggie balls. I can’t keep trying to think of alternative names for ‘meatballs’ because eventually anything plus ‘balls’ starts sounding really funny to me, so… whatever you want to call these things, be my guest, so long as you know that they are good. Great. They are great. I invented these while staring at some leftover farro risotto. The risotto is just the right amount of chewy (unlike a bean version which would be tasty but mushy or a soft, crumbly falafel-like version) and it already has the flavor from the wine, stock, onions, celery, cheese (and a bit of pesto).

I don’t recommend making them right off—meaning, cooking the risotto just to make the meatballs—as that will be too much effort for a home-cooked dinner. Wait until you have some leftover farro risotto lying around and then pounce. Or plan two meals ahead of time: farro risotto with pesto one night and spaghetti with vegetarian meatballs the next night.

Ingredients for the veggie meatballs

3 cups farro risotto, cooled*
2 eggs
ground cashew nuts or cashew meal
panko flakes
salt and pepper
flour for rolling
olive oil for frying

For the sauce

a large can of unsalted stewed tomatoes
(or a jar of simple pasta sauce)
1-2 cloves garlic
pinch of sugar
salt and pepper, as needed
olive oil

*For the risotto
Trader Joes quick cook risotto
big chunk of butter
onion, minced
celery, diced
2 cloves garlic, sliced
splash white wine
vegetable bouillon mixed with water (or veggie stock)
grated cheese (parmesan, romano, cheddar, jack, or a mix of all)
fresh black pepper
splash of cream
1-2 tsp homemade fresh pesto

1) Farro risotto

The night before I invented these amazing veggie balls of deliciousness, I had made the farro risotto for dinner and still had plenty leftover. I don’t have measurements as I didn’t measure anything. If you are used to making risotto, this should be no problem.

Sautee the onion, celery and garlic in plenty of butter until soft and translucent, then add in the farro and stir to coat. Add a good glug of wine and turn up the heat, stirring till the liquid has evaporated. Add a bouillon cube and water (or stock), cover with a lid and cook on medium heat till done. Check and stir frequently, adding more water as needed, until the farro is cooked but still chewy. Then add in grated cheese, black pepper and a splash of cream. Cover and let sit till ready to serve. Just before serving, add a dollop of fresh homemade pesto and mix in thoroughly. The kids ate this very well with their fish sticks and edamame, and my husband and I had our risotto topped with sautéed mushrooms (in butter, garlic, wine and cream) and extra pesto.

2) THE NEXT DAY, in a large bowl, combine 3 cups of leftover farro risotto with 2 eggs, plenty of ground cashew meal (start with 1/3-1/2 a cup and go from there), some panko flakes and fresh black pepper. I didn’t measure the proportion of ground nuts or panko flakes so you will have to go with your gut. You want the veggie balls to hold together very well and still be quite sticky. Keep your hands floured as you work to cope with the stickiness.

3) In a heavy-bottomed frying pan, heat up enough olive oil for shallow frying and gently lay the veggie balls into the oil. Fry on medium or med-low heat and turn so that each side is golden brown.

4) Drain on paper towel.

5) In another pot, heat up some olive oil and fry 1 or 2 cloves of garlic gently to flavor the oil. Add in the large can of stewed tomatoes or the jar of pasta sauce. Break up the tomatoes if need be. Simmer for 20 minutes or so. Taste the sauce and add seasoning if needed: salt and pepper, basil and a tsp of sugar, or nothing if you are using a prepared pasta sauce already.

8) Add in the veggie balls and simmer gently until the sauce is ready and the veggie balls are tender, about another 10-15 minutes. Be gentle with them! It’s ok if they start to break up a little in the sauce, this makes the sauce and the farro even tastier. It is ready when it has turned a rich, deep red and tastes delicious.

Serve with al dente pasta and grated cheese on top.

Advertisement

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...

Farro, pecorino and balsamic salad

21 Friday Mar 2014

Posted by Zoli in cheese, healthy, italian, quick and awesome, salad, Sauces, Vegetarian

≈ 9 Comments

Tags

balsamic, balsamic reduction, balsamico, farro, Italian salad, Pecorino, vegetarian salad, viniagrette

farro and pecorino salad
Oh balsamic reduction, where have you been all my life? I’ve probably eaten this gorgeous liquid gold a few times in restaurants, but this is the first time I’ve made it. And I have been eating it with everything since–vanilla ice cream, pasta salad, bread, creamy cheese… It’s so darned good.
This salad would be better with arugla/rocket leaves but I had to use what I had to use; a dark green, soft-leaved romaine. Pecorino cheese is super salty and you need it to complement the acidic and sweet balsamic sauce. Everything in this simple salad goes together in perfect harmony.

Ingredients for 2 people
1 cup farro
About 2 cups fresh rocket or soft lettuce, washed and torn
Pecorino (or similar salty cheese) diced or grated
About 12 grape tomatoes, halved diagonally
1/4 cup balsamic vinegar
2 tsp sugar
extra virgin olive oil
fresh cracked black pepper
Extra pecorino to serve

1) Cook the farro according to directions and set aside to cool. I tend to use 1:2 farro to water.
2) Gently heat up the balsamic vinegar in a small pot and whisk in the sugar. Let reduce to a thick (but still runny) syrup. Watch it to make sure it doesn’t get too thick. About 5 minutes. Let cool.
3) Drizzle the cooked farro with the olive oil and mix to coat.
4) Add in the lettuce, tomatoes and pecorino cheese. Add a little more extra virgin olive oil and toss.
5) Plate the salad and drizzle about 1 tsp each of the balsamic reduction over the salad and grind some pepper over it. Serve with grated or shaved pecorino.

farro salad and grape tomatoes
farro and pecorino salad main

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 328 other subscribers

Recent Posts

  • Vegan pho
  • Sweet and spicy plantain
  • Vegetarian/Vegan Bánh Bèo – Savory steamed rice cakes
  • Stuffed arepas
  • Arepas

Recipes

  • breakfast
  • British
  • brunch
  • cheese
  • Chinese
  • Columbian
  • comfort food
  • cookies
  • dessert
  • drinks
  • french
  • gluten free
  • Guyanese
  • healthy
  • indian
    • dahl
  • italian
  • Japanese
  • kids
  • kids lunchbox ideas
  • Korean
  • luxurious leftovers
  • Malaysian
  • Mexican
    • tacos
  • Middle Eastern
  • party bites
  • pasta
    • pasta sauce
    • rice noodles
    • soba noodles
    • udon noodles
  • peanut free
  • pizza
  • pizza sauce
  • Polish
  • quick and awesome
  • salad
  • sandwiches
  • Sauces
  • Singaporean
  • snacks
  • soup
  • spanish
    • tapas
  • spices
  • Street food
  • Tea
  • tex mex
  • Thai
  • the basics
    • bread
      • baguette
      • ciabatta
      • English farmhouse loaf
      • flatbread
        • chapati
        • paratha
      • fougasse
      • naan
      • pain rustique
      • pita
      • roti
      • rye sourdough
      • sandwich loaf
    • crepes
    • eggs
      • omelettes
    • homemade cheese
    • pastry
    • rice
      • basmati
        • lemon rice
        • pulao rice
      • jasmine rice
      • risotto
  • tomato sauce
  • Uncategorized
  • vegan
  • Vegetarian
  • Venezuelan
  • Vietnamese

Archives

January 2023
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
3031  
« Jul    
© copyright lushesfood 2013

Blogroll

  • Discuss
  • Get Inspired
  • Get Polling
  • Get Support
  • Learn WordPress.com
  • Theme Showcase
  • WordPress Planet
  • WordPress.com News

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • lushesfood
    • Join 328 other followers
    • Already have a WordPress.com account? Log in now.
    • lushesfood
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: