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, such as Slow-Cooked Provençal Beef Stew. The nutty flavors of farro and pistachios are the perfect complement to the rich broth of the stew.

Makes 10 servings, about 2/3 cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 220 calories; 9 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 31 g carbohydrate; 8 g protein; 5 g fiber; 163 mg sodium; 160 mg potassium.
Nutrition bonus: Fiber (20% daily value).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 fat

TIP: 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.

MAKE AHEAD TIP: Prepare up to 2 hours ahead. Hold at room temperature and reheat over low until warm.

We served this with the Provencal Beef Stew from the same article and were surprised at how much we liked it. "Nutty" was the most frequently used descriptor - in a good way! An easy, quick and tasty change of pace from brown rice.

Ellen, Oakton, VA