Farro with Mushrooms and Marjoram

farro with mushrooms and marjoram

Farro is my new favorite grain. If you’ve never had it, I would describe it as similar to brown rice but without any of the mushi- and stickiness. That is a huge plus in my book because the weak texture is what really turns me off about brown rice.

Farro apparently also has higher nutritional value than brown rice and contains less arsenic. Arsenic? Yes, according to Consumer Reports arsenic can be a problem in brown rice. Well, good thing I never liked it then. :)

How to cook farro:

Farro is easy and quick to cook, all you need to do is submerge it in cold water, simmer it for 15 to 20 minutes (depending on how you like it) and then drain it. Done. By itself it is, of course, extremely boring (it is a grain after all) but once you flavor it up with other stuff it becomes quite tasty.

What I did for this recipe was toss the cooked farro with garlic and mushrooms, seasoned the mix with salt and pepper and roasted it in the oven under a drizzle of olive oil. I mixed some chopped marjoram in to add a fresh spring vibe and then served the dish with a roasted Cornish game hen. It was absolutely delicious and when I say that about a grain, trust me that really means something!

farro grain

farro

Related Post:

This recipe works great as a side dish with this Roasted Cornish Game Hen with Homemade Seasoning Salt:

roasted cornish game hen with homemade seasoning salt

farro with mushrooms and marjoram
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5 from 3 votes

Farro with Mushrooms and Marjoram

A great and easy recipe for a delicious side dish of roasted farro with mushrooms and marjoram. Works perfectly with poultry.
Cook Time45 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: farro, marjoram, mushrooms
Servings: 2
Calories: 470kcal

Ingredients

  • 1 cup farro
  • 4 ounces beech mushrooms
  • 8 ounces oyster mushrooms
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • a little bit of olive oil
  • 1.5 teaspoons fresh chopped marjoram

Instructions

  • Heat the oven to 400 degrees F.
  • Add farro and 3 cups of cold water to a saucepan.
  • Bring to a low boil and cook to desired doneness (15 to 20 minutes).
  • Drain the farro and set aside.
  • Carefully toss the mushrooms in a bowl with the garlic and the farro.
  • Spread the mix out on a parchment-lined baking sheet.
  • Sprinkle evenly with the salt and the pepper.
  • Drizzle a little bit of olive oil evenly over the mix, then roast in the oven for 15 minutes.
  • Sprinkle evenly with the marjoram and serve as a side dish with poultry.

Nutrition

Calories: 470kcal

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Herbed Roasted Cauliflower Rice with Coriander and Grilled Zucchini

herbed roasted cauliflower rice with coriander and grilled zucchini

Grilling season is almost here – yay! I love grilled meat and seafood and one of my favorite side dishes for anything grilled is cauliflower rice. Have you made cauliflower rice? It tastes really wonderful, has a texture very similar to actual rice but is much less dry. I absolutely love it. It’s also very easy to prepare, you just briefly pulse cauliflower florets in your food processor, toss the “rice” with olive oil and your favorite seasoning (I use ground coriander), spread it out on a baking sheet and roast it for about ten minutes. Done!

In the recipe here I mixed the rice with grilled zucchini for extra texture and a bit of smokiness and fresh mint and cilantro for summery freshness. It’s a wonderful side dish that you can serve warm or cold. If you like you can also sprinkle a few chopped raisins in for a little sweetness.

herbed roasted cauliflower rice with coriander and grilled zucchini
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0 from 0 votes

Herbed Roasted Cauliflower Rice with Coriander and Grilled Zucchini

An easy recipe for a delicious coriander cauliflower rice with grilled zucchini, fresh mint and cilantro. Perfect as a summer side dish for grilled meat and seafood.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: cauliflower, rice
Servings: 4
Calories: 120kcal
Author: Nicole Branan | The Spice Train

Ingredients

  • 1 head of cauliflower
  • 1 tablespoon olive oil
  • 1 teaspoon ground coriander seeds
  • 1/4 teaspoon salt
  • 1 zucchini
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1/2 cup chopped raisins, optional

Instructions

  • Heat the oven to 400 degrees F.
  • Cut the individual florets off the cauliflower and cut larger ones in half so that they are all approximately the same size.
  • Working in batches, pulse the cauliflower florets in the food processor until they have the consistency of rice.
  • Toss the cauliflower with the oil, the coriander and the salt and spread onto a rimmed baking sheet.
  • Roast for 10 minutes.
  • While the cauliflower is in the oven, thinly slice the zucchini and grill on a grill or on a grill pan.
  • Toss the cauliflower rice with the grilled zucchini, the lemon juice and the herbs and season with salt and pepper to taste.
  • If you're adding raisins, mix them in.
  • Serve warm as a side dish or cold as a side salad for grilled meat and seafood.

Nutrition

Calories: 120kcal

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Dolmas Salad with Roasted Cauliflower Rice

dolmas salad with roasted cauliflower rice

Hello, hello! I hope everyone had an enjoyable Thanksgiving. I’ve got something entirely plant-based and healthy today to combat any turkey, gravy and pie overload you may be suffering from.

It’s a delicious side dish salad that is loosely based on dolmas ingredients with grape leaves, raisins, pine nuts, parsley, mint, green onions, rice (sort of) and lemon juice.

A friend of mine made this salad for us a while ago (she followed this recipe from Sunset magazine) and I modified it a bit and substituted cauliflower rice for actual rice, purely because I had never made it and was curious.

Now, if you’ve never had cauliflower rice you’re probably thinking “Are you kidding me, how could you possibly pass off cauliflower as rice?” At least that’s what I thought before I tried it but trust me, it actually really does kind of taste like rice, only better because it’s much less dry.

How to make roasted cauliflower rice:

Making the cauliflower rice is quite simple actually. You add cauliflower florets into a food processor and pulse them until they have the consistency of rice. Then you toss the “rice” with oil and ground coriander, spread it out on a rimmed baking sheet and roast at 400 degrees F. for 10 minutes. That’s all there is to do for the rice.

How to make the dolmas salad:

For the actual salad, you just heat up the olive oil and then saute the remaining ingredients (including the rice) in it. Done!

I suggest you serve this salad with lamb or white fish, like tilapia.

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Related Post:

Looking for more salads? I can recommend this Salad with Baked Goat Cheese Tarragon Patties:

salad with baked goat cheese tarragon patties

dolmas salad with roasted cauliflower rice
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0 from 0 votes

Dolmas Salad with Roasted Cauliflower Rice

Adapted from Sunset.
Cook Time25 mins
Total Time25 mins
Course: Appetizer
Cuisine: Turkish
Keyword: cauliflower rice, coriander
Servings: 3
Calories: 280kcal

Ingredients

For the cauliflower rice:

  • florets from one small head of cauliflower, cut the larger ones so that all are about equal in size
  • 1 tablespoon olive oil
  • 1 teaspoon ground coriander

For the salad:

  • 1 tablespoon olive oil
  • 1/4 cup pine nuts
  • 1/2 cup chopped green onions
  • 1/2 cup chopped grape leaves, reserve the brine
  • the cauliflower rice
  • 1/4 cup grape leaf brine
  • 1 tablespoon lemon juice
  • 1/4 cup chopped raisins
  • 1.5 tablespoons chopped parsley
  • 1 tablespoon chopped mint
  • salt and pepper

Instructions

For the cauliflower rice:

  • Heat the oven to 400 degrees F.
  • Working in batches, pulse the cauliflower in the food processor until it has the consistency of rice.
  • Toss the cauliflower with the oil and the coriander and spread onto a rimmed baking sheet.
  • Roast for 10 minutes.

For the salad:

  • Heat the oil on medium heat until shimmering.
  • Add the nuts and green onions and saute for 5 minutes.
  • Add the grape leaves and the cauliflower rice and cook for another 3 minutes.
  • Turn the heat off and stir in the remaining ingredients, then season with salt and pepper. Serve warm or at room temperature.

Nutrition

Calories: 280kcal

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!