Farro with Pistachios, Mixed Herbs, and Golden Raisins
Info
Rating
Calories
301.0
Protein
9.0
Sodium
13.0
Fat
14.0
Description
Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.
Ingredients
2 cups farro
1/2 teaspoon kosher salt, plus more
1/2 cup pistachios
1 1/2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
1/2 teaspoon sugar
1/3 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
1/3 cup golden raisins
Directions
Preheat oven to 350°F. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.
Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Whisk lemon zest, lemon juice, ginger, sugar, and 1/2 tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
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.
