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Farro with Pistachios & Herbs

  • 35 m
  • 35 m
Peggy Knickerbocker
“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.”


    • 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


  • 1 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.
  • 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 ½ teaspoon oil and ¼ 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 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 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019