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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


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

220 calories; protein 7.5g; carbohydrates 30.7g; dietary fiber 4.7g; sugars 3.2g; fat 9.4g; saturated fat 1.1g; vitamin a iu 283.1IU; vitamin c 5.6mg; folate 13.2mcg; calcium 24.2mg; iron 2.1mg; magnesium 16.7mg; potassium 157.6mg; sodium 165.8mg; thiamin 0.1mg.

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