Farro with Pistachios & Herbs

November/December 2007

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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.

"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...
Farro with Pistachios & Herbs

Makes: 10 servings, about 2/3 cup each

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Total Time:


  • 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.

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 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 mono); 0 mg cholesterol; 31 g carbohydrates; 8 g protein; 5 g fiber; 163 mg sodium; 160 mg potassium.

Nutrition Bonus: Fiber (20% daily value)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 fat

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Recipe Categories

Ease of Preparation
Type of Dish
Side dish, grain
Total Time
45 minutes or less
8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique

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