Farro with Pistachios

I love farro! I discovered it fairly recently and I'm just in love. It's chewy, nutty and so versatile. It's also really good for you. You can add it in place of rice, quinoa, oats and even pasta. Seriously, it's so good. You can find farro almost anywhere nowadays. I've gotten mine before at Shaw's or Stop & Shop. The first time I made this dish, I did a happy food dance. I have made that dance every other time I've eaten this dish. It's that good.

This recipe is from EatingWell. It's great as a side dish with any kind of meat, by itself for lunch, or even a vegan or vegetarian option for parties! It's quick to make and doesn't require a lot of ingredients.

Ingredients

-2 cups of farro

-4 cups of water, vegetable broth or chicken stock

-1 teaspoon kosher salt

-2 tablespoons plus 1/2 teaspoon extra-virgin olive oil

-1 large yellow onion, chopped

-2 cloves garlic, minced

-4 ounces salted shelled pistachios, (about 1 cup), toasted and chopped

-1/2 teaspoon freshly ground pepper

-1/2 cup chopped fresh parsley

Directions

-Combine farro, whatever liquid you chose and 3/4 teaspoon salt in a pot and bring to a boil. Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 15 to 20 minutes.

-Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Add onion, garlic and a dash of salt and pepper. Cook, stirring, until translucent, 4 to 6 minutes. Remove from the heat.

-Combine pistachios, the remaining 1/2 teaspoon oil and 1/4 teaspoon pepper in the skillet with the onion mixture.

-Drain the farro and toss it back into its pot, then add the onion mixture to it along with the parsley. Season with the remaining 1/4 teaspoon salt and pepper. Toss to combine.

This is how I ate it for lunch today the next day.

10 Servings: 2/3 cup each
Nutritional Info: 220 calories; 9 g fat, 1 g sat , 5 g mono, 0 mg cholesterol, 31 g carbohydrates, 8 g protein, 5 g fiber, 163 mg sodium, 160 mg potassium