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