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Farro with Pistachios & Herbs

http://www.eatingwell.com/recipes/farro_with_pistachios_herbs.html

From EatingWell:  November/December 2007

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

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. Combine pistachios, the remaining 1/2 teaspoon oil and 1/4 teaspoon pepper in a large bowl; toss to combine.
4. 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.

Nutrition

Per serving : 220 Calories; 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.