Farro with Pistachios & Herbs

By Grandmax4

“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.”

Ingredients

• 2 2 2 cups farro, (see Tip)
• 4 4 4 cups water
• 1 1 1 teaspoon kosher salt, divided
• 2 2 1/2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
• 1 1 1 large yellow onion, chopped
• 2 2 2 cloves garlic, minced
• 4 4 1 ounces salted shelled pistachios, (about 1 cup), toasted and chopped (see Tip)
• 1/2 1/2 1/2 teaspoon freshly ground pepper, divided
• 1/2 1/2 1/2 cup chopped fresh parsley

Details

Cooking time 35mins
Adapted from eatingwell.com

Preparation

Step 1

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.