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.
2 cups farro
4 cups water
1 tsp. kosher salt, divided
2 Tbsp plus ½ 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)
½ tsp. freshly ground pepper, divided
½ cup chopped fresh parsley
Recipe courtesy EatingWell Magazine [2]. For this recipe and more, be sure to check out The Simple Art of EatingWell cookbook by Jesse Price [3]!
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.
Links
[1] https://wholegrainscouncil.org/grain/farro
[2] http://www.eatingwell.com
[3] http://www.amazon.com/exec/obidos/ASIN/0881509353/oldwayspreservat/103-1446448-4127826