Imagine raisins that have more antioxidants than wine!! Not that I’m giving up my wine but we could always use more antioxidants to combat all the diseases out there. These Wine RayZyn’s are a crunchy superfood in three flavors – ChardonayZyn, MerlayZyn, and CabernayZyn are really simply dried wine grapes. If you got our MARY’s secret ingredients winter box, you received two of the three flavors.
They’re delicious and super crunchy. A little different than you’d expect, the crunch comes from the seeds and the seeds have more antioxidants than the rest of the dried grape, so crunch away!!
I made this warm farro salad with the RayZyns, (any flavor will work), some sautéed onions and radishes. I’m calling this a salad because of the radishes but believe me, this was delicious and comforting, even on a cold winter night. Finishing it with the sherry vinegar adds just the right amount of acid to tie the sweet, from the RayZyns, with the savory, from the onions and radishes, together, while the lovely farro adds its own soft chewy texture. The butter at the end is a good addition as well, to tie it all together.
And don’t worry about serving this warm salad to your kids, there’s no alcohol in these RayZyn’s and they’re non GMO, all natural, and vegan!
Make this to go with any protein. You’ll be delighted.
WARM FARRO SALAD WITH RAYZYN’S – serves 4
1 cup farro
1 tsp. coarse sea salt
3 cups water
2 Tbs. olive oil, divided
1 small onion or shallot, minced
1 anchovy fillet, drained and patted dry
1 Tbs. unsalted butter
3 radishes, chopped
1/2 cup RayZyns, any flavor, finely chopped
Fine grind sea salt
Freshly ground pepper
1 Tbs. sherry vinegar
Combine farro, water and 1 tsp. coarse sea salt in a small pot. Being to a boil and reduce heat to a simmer. Test after 15 minutes. The texture of the farro should be tender and chewy, a little al dente. And the farro should always be covered with water while cooking. This will take 15 – 30 minutes of cooking time.
Meanwhile, as the farro is cooking, in a small skillet, warm 1 Tbs. olive oil on low heat and add the minced onion or shallot and the anchovy. Cover and let cook on low heat for 10 minutes to soften and sweeten the onion, and melt the anchovy, stirring occasionally.
Uncover and add the chopped radishes and cook for just 3 minutes on medium high heat. Remove the skillet from the heat and add the 1 Tbs. of butter. Swirl it around to melt the butter off heat, but keep the skillet in a warm place.
Finely chop the RayZyn’s, any flavor will be delicious.
Drain the farro when done. Shake the colander and stir the grains to remove any extra water. Lay the farro out on one-half of a clean linen or cotton towel and cover with the other half of the towel to mop up any extra water from the farro.
In a warm bowl, combine the farro, the radishes and onion mixture, the finely chopped RayZyns, plus 1 Tbs. good olive oil and sprinkle the sherry vinegar over all. Toss to combine well and taste for salt and pepper. It may not need any salt.
Serve immediately, with LOVE!
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Your salad sounds great although I’m not to sure about liking the seeds in the RayZyns. Wishing you all the best in the New Year.
Karen (Back Road Journal) recently posted…Mini Cheesecakes, A Decadent Bite Of Deliciousness
Thanks Karen! The seeds are a surprising crunch, but mincing them for this salad makes them into a nice little crunch.
Hope your year has been off to an awesome start!
Looks like a wonderful, healthy dish. Which we need, after all the cookies we ate over the holidays. Happy New Year!
John/Kitchen Riffs recently posted…Christmas Cookie and Cocktail Recipe Roundup
Exactly John – it’s healthy and delicious! I have made it again and again!
I’ve never heard of Rayzyns before but I love the idea of dried fruit in a warm farro salad. Right up my alley!
I don’t think RayZyns have distribution down under – yet!! They are a new product and are really going places!!
I love farro and the Rayzyns sound delicious!
:))) They are!, Marcie!
I love farro! This looks delicious. I have never heard of wine raisins, but I will have to try them!
Definitely Annie – give them a try – visit their website!
Sounds delicious! This time of the year I don’t like cold to the touch salads but warm ones are perfect. Wishing you a super 2017!
Thank you Bobbi – I’m with you on warm salads!!
Hope your year has gotten off to a fabulous start!
What a great salad recipe, sounds very delicious! Thanks for sharing.
Cecilia recently posted…Top 3 Terrarium Kit for Semi-aquatic Pets around $90
Thanks Cecelia – I think you would love RayZyns!
Love the sweet and salty in this! So many flavors and farro is one of my faves!
Me too Abbe – sweet and salty sing for me!!
I’m a huge fan of farro and this warm salad looks divine. I love the touch of sweetness from the RayZyns—what a neat product!
Liz recently posted…Cheesy Baked Pasta with Prosciutto
Totally Liz!!
I think you would LOVE using RayZyns in one of your AWESOME, BEAUTIFUL desserts!!
Interesting raisins! Or should I say rayzyns? 🙂 Using wine grapes is such a great idea. (So long as it doesn’t hurt the wine supply!) And farro is my new favorite grain so this salad is right up my alley.
Annemarie @ justalittlebitofbacon recently posted…Ground Beef Skillet Pasta with Pesto and Ricotta
🙂 I totally agree with you!!
Easy and healthy idea for late night dinner! I love the recipe!
Thanks Agness!!! I’ve always thought of this as a side dish, but you’re right, it could be a dinner – but not for my husband…
These Wine RayZyns sound like a fantastic way to add a unique crunch and antioxidant boost to meals! The warm farro salad recipe beautifully balances sweet and savory flavors with the RayZyns, radishes, and sherry vinegar. It’s great to see such a versatile and healthy ingredient inspiring creative and comforting dishes!
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