Here we stir fresh parsley and crunchy pistachios into farro for a simple side dish. Serve this simple grain right in the same dish with a rich stew. The nutty flavors of farro and pistachios are the perfect complement to the rich broth of the stew.
10 servings, about 2/3 cup each
Active Time: 35 minutes |
Total Time: 35 minutes
2 cups farro, (see Tip)
4 cups water
1 teaspoon kosher salt, divided
2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
1 large yellow onion, chopped
2 cloves garlic, minced
4 ounces salted shelled pistachios, (about 1 cup), toasted and chopped (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/2 cup chopped fresh parsley
Combine farro, water and 3/4 teaspoon salt in a large heavy saucepan and bring to a boil. Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 15 to 20 minutes.
Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Add onion and garlic and cook, stirring, until translucent, 4 to 6 minutes. Remove from the heat.
Combine pistachios, the remaining 1/2 teaspoon oil and 1/4 teaspoon pepper in a large bowl; toss to combine.
Drain the farro and add to the bowl along with the onion mixture and parsley. Season with the remaining 1/4 teaspoon salt and pepper. Toss to combine.
Per serving :
9 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
31 g Carbohydrates;
8 g Protein;
5 g Fiber;
163 mg Sodium;
160 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Prepare up to 2 hours ahead. Hold at room temperature and reheat over low until warm.
Tips: Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is becoming more popular in the U.S. Find it in natural-foods stores and amazon.com. Cooked barley can be used as a substitute.
Toast pistachios in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 4 to 6 minutes.