Farro with Apricots and Pistachios
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
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
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
Nutrition
Calories: 259kcalCarbohydrates: 49gProtein: 7gFat: 5gSaturated Fat: 1gSodium: 594mgPotassium: 366mgFiber: 10gSugar: 7gVitamin A: 422IUVitamin C: 1mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!
