Farro With Pistachios Mixed Herbs And Golden Raisins Recipes

FARRO WITH PISTACHIOS, MIXED HERBS, AND GOLDEN RAISINS

Farro With Pistachios, Mixed Herbs, And Golden Raisins image

Do Ahead: Farro can be cooked 1 day ahead. Cover and chill.

Categories Rice

Number Of Ingredients 12

Ingredients

2 cups farro
1/2 teaspoon kosher salt
1/2 cup pistachios
1 1/2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
1/2 teaspoons sugar
1/3 cup grape seed oil
1 dash freshly ground pepper (shake)
2 pieces serrano chillies - I put 2
1 cup coarsely chopped mixed fresh cilantro, mint and parsley
1/3 cup golden raisins

Steps:

Preheat oven to 350
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 ½ 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.

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Preheat oven to 350°. 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 ½ 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.

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