FARRO WITH PISTACHIOS, MIXED HERBS, AND GOLDEN RAISINS
A host of fresh herbs-mint, cilantro, and parsley-plus ginger and lemon zest add refreshing zip to this grain salad.
Provided by Jon Shook & Vinny Dotolo, Animal
Categories Bon Appétit Salad Vegan Vegetarian Healthy Low Cholesterol Kid-Friendly Pistachio Chile Pepper Raisin Herb Rice Small Plates
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20-25 minutes.
- Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
- Whisk lemon zest, lemon juice, ginger, sugar, and 1/2 tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
- Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
- Do Ahead
- Farro can be cooked 1 day ahead. Cover and chill.
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matthew chestnut
[email protected]Yum!
Jamie Swift
[email protected]This was a great recipe! I used brown farro instead of semi-pearled farro and cooked it for about 25 minutes. The raisins and pistachios added a nice sweetness and crunch. I also added some chopped fresh parsley. My family loved it!
Logan West
[email protected]This farro salad is a delightful blend of flavors and textures. The farro is cooked perfectly, with a slight chewiness, while the pistachios add a nutty crunch and the golden raisins provide a touch of sweetness. The mixed herbs, including thyme, ros