Ingredients Jump to Instructions ↓

  1. 2 cups farro, (see Tip)

  2. 4 cups water

  3. 1 teaspoon kosher salt, divided

  4. 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided

  5. 1 large yellow onion, chopped

  6. 2 cloves garlic, minced

  7. 4 ounces salted shelled pistachios, (about 1 cup), toasted and chopped (see Tip)

  8. 1/2 teaspoon freshly ground pepper, divided

  9. 1/2 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  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. 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 1/2 teaspoon oil and 1/4 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 1/4 teaspoon salt and pepper. Toss to combine.


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