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Active time10 minutes
Total time40 minutes
Serving Sizeabout 2/3 cup each
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
- 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, 35 to 40 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 ½ teaspoon oil and ¼ 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 ¼ 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.
Recipe courtesy EatingWell Magazine. For this recipe and more, be sure to check out The Simple Art of EatingWell cookbook by Jesse Price!