Farro with Pistachios & Herbs
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From "The Simple Art of EatingWell" Cookbook
Stir together fresh parsley and crunchy pistachios into farro for a simple side dish. Shopping tip: 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.
ingredients
2 cups farro (see Shopping Tip, above)
4 cups water
1 tsp. kosher salt, divided
2 Tbsp plus 1/2 tsp. 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 tsp. freshly ground pepper, divided
1/2 cup chopped fresh parsley
Instructions
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.
Tip: Toast pistachios in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 4 to 6 minutes. To make ahead, prepare up to 2 hours ahead; hold at room temperature and reheat over low until warm.
Nutrition Facts per serving: Calories - 220, Total Fat - 9g, Cholesterol - 0mg, Sodium - 163mg, Total Carbohydrate - 30g, Dietary Fiber - 5g, Protein - 8g.
Recipe courtesy EatingWell Magazine. For this recipe and more, be sure to check out The Simple Art of EatingWell cookbook by Jesse Price!
makes:
10 servings
serving size:
about 2/3 cup each
