Advertisement

Farro with Pistachios & Herbs

November/December 2007

Your rating: None Average: 3.7 (16 votes)

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.



READER'S COMMENT:
"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 Recipe

Makes: 10 servings, about 2/3 cup each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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 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

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



More From EatingWell

Recipe Categories

Ease of Preparation
Moderate
Type of Dish
Side dish, grain
Total Time
45 minutes or less
Ethnic/Regional
American
French
Italian
Servings
8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Meal/Course
Dinner


Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner