Farro With Pistachios & Herbs

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.

Prep/Cook Time: 35 Minutes, Servings: 10

Ingredients

• 2 cups farro
• 4 cups water
• 1 teaspoon kosher salt, divided
• 2 tablespoons plus ½ 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
• ½ teaspoon freshly ground pepper, divided
• ½ cup chopped fresh parsley

Directions

1. Combine farro, water and ¾ 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 ½ teaspoon oil and ¼ 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 ¼ teaspoon salt and pepper. Toss to combine

Nutritional Information

Per Serving: 220 calories; 9 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 30 g carbohydrate; 0 g added sugars; 8 g protein; 5 g fiber; 163 mg sodium; 160 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.