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.

** Please if you or anyone you are feeding has a nut allergy, do not use. Let’s be sensible folks.

Farro with Apricots and Pistachios

You can't get any easier than the quick and yummy side that pairs well with everything from pork to fish to chicken

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Prep Time: 5

Cook Time: 35

Total Time: 40

Course: Side Dish

Cuisine: Mediterranean

Keyword: dried apricots, farro, pistachios, shallots

Servings:

Calories: 259kcal

Equipment

Ingredients

1 cup farro
1/3 cup dried apricots finely chopped
1/4 cup pistachios coarsely chopped
1 shallot finely minced
1 tsp olive oil
1 tsp kosher salt
2 cups water

US Customary - Metric

Instructions

Peel shallot and mince
Chop apricots (fine to medium) and pistachios (coarse)
Rinse farro under cold water and strain
A good rule of thumb is that for every cup of farro, you use two cups of water, so in this instance, add one cup of farro to a pot and two cups of water and a teaspoon of kosher salt
Bring all to a hard boil, then reduce to low-medium heat and simmer for 25 minutes.
Once the farro is cooked, take the pot off heat and let sit for 5 minutes to absorb any excess water
Toast the pistachios lights in the pan with olive oil for 3 minutes, add shallots. Cook for another 3 minutes. Add apricots in the last 30 seconds.
Stir apricots, pistachios and shallots into the farro and serve

Notes

Magilla was super salty on this one and no matter how much I changed the 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.

Everyone else however, has loved it so there is a possibility that I'm firing him as taste tester.

Hope you enjoy! So Farro from the other siiiiiiiiiiiiiiiiiiiiiiiiiiide