Cooking Classics: Farro-Pine Nut Tabbouleh Salad

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern SocialsCooking Essentials

The Technique

Farro-Pine Nut Tabbouleh Salad 

Tabbouleh is a highly seasoned traditional Lebanese dish filled with fresh from the garden herbs & a generous splash of sunny citrus. Heaps of parsley & mint generally take the lead while bulgur plays a supporting role. Farro-Pine Nut Tabbouleh Salad mixes up this classic for a lovely variation perfect for a number of spring gatherings. Be certain to offer wedges of homemade Small Batch Pita Bread to serve along the side.
 Cooking Classics. Farro-Pine Nut Tabbouleh Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Creative Director Southern Recipes Southern Hostess Game Day Entertaining Spring Socials & Parties

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFarro-Pine Nut Tabbouleh Salad 
makes 8 servings

Basic Farro
1 large seeded & diced cucumber
1/2 cup chopped fresh parsley
2 scallions, sliced
2 garlic cloves, pressed
1/3 cup fresh lemon juice
1/4 cup olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/4 cup toasted pine nuts

Prepare the Basic Farro as directed. Cool completely. Meanwhile, combine the cucumber, the parsley the scallions, the garlic, the lemon juice, the olive oil, the salt & the pepper in a large bowl. Fold in the cooked & cooled farro. Stir in the pine nuts. Serve at room temperature. 

Cooking Classics. Farro-Pine Nut Tabbouleh Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Creative Director Southern Recipes Southern Hostess Game Day Entertaining Spring Socials & Parties

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

Basic Farro
makes 4 1/2 cups

Italian pearled farro has the hull removed & features a reduced preparation time as it does not require soaking overnight making it ready to eat in 30 minutes or less.

1 1/2 cups Italian pearled farro
4 cups water 
1 tsp kosher salt

Rinse the farro in a fine wire mesh colander & transfer to a 2 quart saucepan. Pour the water over the farro & stir in the salt. Bring the mixture to a boil over Medium-High heat. Reduce the heat to Medium-Low & simmer gently 25 to 30 minutes or until al dente. If any water remains, drain the farro in a fine wire mesh colander. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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Cooking Classics. Farro Minestrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A culinary & Entertaining Brand Cooking & Baking Tutorials How To Cook Farro Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingHow To Make Farro-Pine Nut Tabbouleh Salad 

Farro, an ancient wheat grain, serves as a hearty base to the tabbouleh that offers a bit of a chewy texture. If you recently prepared the Farro Minestrone, you will have enough of the grain remaining to make this delicious salad. Look to The Basics: Farro for additional information, if desired. Although mint is not used in this particular version, finely chop about a handful or so for an extra layer of fresh, bold flavor. 

Cooking Classics. Farro-Pine Nut Tabbouleh Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Creative Director Southern Recipes Southern Hostess Game Day Entertaining Spring Socials & Parties

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Cooking Classics: How To Cook Farro By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 1

The Farro

It’s essential to cool the farro quickly once cooked so that the fresh vegetables & herbs maintain their bright color. Once drained, spread the farro onto a half sheet pan in a thin layer. Refrigerate the filled pan about 30 minutes or until cool to the touch before blending it with the remaining ingredients.

Cooking Classics: How To Cook Farro By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality Modern Southern Socials Game Day Entertaining1a

Rinse the farro in a fine wire mesh colander & transfer to a 2 quart saucepan. Pour the water over the farro & stir in the salt. Bring the mixture to a boil over Medium-High heat. Reduce the heat to Medium-Low & simmer gently 25 to 30 minutes or until al dente. If any water remains, drain the farro in a fine wire mesh colander. 

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern SocialsNo. 2

The Lemon Juice

 When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl. Look to The Basics: Lemons for more information regarding this versatile kitchen staple, if desired. 

Cooking Classics. Farro-Pine Nut Tabbouleh Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Creative Director Southern Recipes Southern Hostess Game Day Entertaining Spring Socials & PartiesNo. 3

The Cucumber

When using cucumbers in salads & sauces, it’s important to remove the seeds for the best texture & to minimize a good bit of the moisture. Slice the cucumber in half & run a spoon down the center. Discard the seeds.

Cooking Basics-Scallions-Rebecca -Gordon-Editior-In-Chief_Buttermilk-Lipstick-Culinary-Entertaining-Techniques Cooking & Baking Tutorials Pastry Chef Food Stylist Writer Tv Cooking Personality Game Day Entertaining Modern Southern Socials Parties Southern EntertainingNo. 4

The Scallions

Trim scallions before using them in recipe applications by cutting the tips & the ends away, then thinly cut them. When I worked in the restaurants, several chefs used razor blades to slice them with precision into a collection of shaved green onions. Although certainly not necessary in this case, I find that a freshly sharpened paring knife yields a cleaner, neater result as opposed to a chef knife.

Cooking Classics. Farro-Pine Nut Tabbouleh Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Creative Director Southern Recipes Southern Hostess Game Day Entertaining Spring Socials & PartiesNo. 5

The Farro-Pine Nut Tabbouleh Salad 

Prepare the Basic Farro as directed. Cool completely. Meanwhile, combine the cucumber, the parsley the scallions, the garlic, the lemon juice, the olive oil, the salt & the pepper in a large bowl. Fold in the cooked & cooled farro. Stir in the pine nuts. Serve at room temperature. 

When entertaining, the salad can be prepared up to a day ahead of time. Stir the salad well & transfer to a platter. Allow it to stand at room temperature at least 20 minutes before serving for the best flavor. Lemon-Dill Orzo Pasta Salad, Lemon-Garlic Lentil Dip, Rosemary-Pine Nut Olive Tapenade & Small Batch Pita Bread pair well with the Farro-Pine Nut Tabbouleh SaladTry Pecan Biscotti, Lemon Shortbread or Buttermilk Pound Cake for a selection of crowd pleasing desserts.

The Tune
“What Is This Thing Called Love” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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