You can’t get any easier than this quick and yummy side dish. It pairs well with pork or chicken. I use this with the Brown Sugar Crusted Pork Tenderloin with Cranberry Gravy as a side.
1 cup of farro
1/3 of a cup of chopped apricots
1/4 cup of pistachios coarsely chopped
1 shallot finely minced
1 teaspoon olive oil
Rinse farro under running water.
For every one cup of farro use two cups of water.
Throw in a teaspoon of kosher salt
Bring all to a hard boil. Lower to low-medium heat and simmer for 25 minutes.
Chop pistachios and toast lightly with shallots and olive oil. Throw on apricots for the last 30 seconds.
Once farro is cooked, take pot off of heat and let sit for 5 minutes to absorb water.
Stir in apricots and pistachios and shallots
Yep, this is a super low maintenance side dish.
Magilla was super salty on this one and no matter how much I changed lyrics to smash Adele hits to include the word farro (Farro- It’s me, I was wondering if you’d cooperate and eat) and sang to him, he was not amused.
Magilla rating negative 1 – We’re not speaking today
Mom rating – 10
So here’s a fair to middling side dish for you depending on whether you believe my husband or not.
Enjoy! So Farro from the other siiiiide
** Please if you or anyone you are feeding has a nut allergy, do not use. Let’s be sensible folks.