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Farro with Pistachios & Herbs
Farro with Pistachios & Herbs
2 Reviews
From: EatingWell Magazine, 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.
- By: Peggy Knickerbocker EatingWell Recipe Contributor
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups farro, (see Tip)
- 4 cups water
- 1 teaspoon kosher salt, divided
- 2 tablespoons plus ½ 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)
- ½ teaspoon freshly ground pepper, divided
- ½ cup chopped fresh parsley
Preparation
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Active
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Ready In
- Combine farro, water and ¾ 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 ½ teaspoon oil and ¼ 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 ¼ teaspoon salt and pepper. Toss to combine.
- 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.
- Per serving: 220 calories; 9 g fat(1 g sat); 5 g fiber; 31 g carbohydrates; 7 g protein; 13 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 283 IU vitamin A; 6 mg vitamin C; 24 mg calcium; 2 mg iron; 166 mg sodium; 158 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, 1 vegetable, 1½ fat
Reviews 2
December 25, 2011
By: EatingWell User
Great change of pace for pilafs.
Wonderful side dish and easy to make. Recommend half liquid be chicken broth. Pecans are good sub if you don't have pistachios. Recipe says for 10 but I find it easily serves more. Good with any meat (ham, pork, beef) or roasted chicken. Always a big hit. Leftovers? add black beans.
February 26, 2010
By: EatingWell User
Made this tonight for supper and really enjoyed it! And my husband LOVED it! It is the first time I have cooked with farro and really liked it. The texture and chewiness is great and the pistachios add to the simple dish. I will definitely be making this again.
