Farro with Pistachios & Herbs

Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
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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. Source: EatingWell Magazine, November/December 2007

Peggy Knickerbocker
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

Per Serving:
220 calories; 9.4 g total fat; 1.1 g saturated fat; 166 mg sodium. 158 mg potassium; 30.7 g carbohydrates; 4.7 g fiber; 3 g sugar; 7.5 g protein; 283 IU vitamin a iu; 6 mg vitamin c; 13 mcg folate; 24 mg calcium; 2 mg iron; 17 mg magnesium;
Exchanges:

1 1/2 starch, 1 vegetable, 1 1/2 fat

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 5 stars
12/26/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
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