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Bon Appétit

Farro With Pistachios, Mixed Herbs, and Golden Raisins

4.8

(16)

Farro with pistachios and mixed herbs in a white bowl.
Photo by Dan Monick

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

Recipe information

  • Yield

    8 servings

Ingredients

2 cups farro
½ teaspoon kosher salt, plus more
½ cup pistachios
1½ teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
½ teaspoon sugar
⅓ cup grapeseed oil or olive oil
Freshly ground black pepper
1 serrano chile, sliced into rings
1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
⅓ cup golden raisins

Preparation

  1. Step 1

    Preheat oven to 350°. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.

    Step 2

    Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

    Step 3

    Whisk lemon zest, lemon juice, ginger, sugar, and ½ tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.

    Step 4

    Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.

    Do Ahead: Farro can be cooked 1 day ahead. Cover and chill.

TagsGrain BowlSaladFarroRice & GrainsPistachioNutSerrano ChileChileVegetableRaisinDried FruitFruitMainSideStarterDinnerDairy FreeVeganVegetarianBon Appétit

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