Farro Salad with Pistachios and Parmesan
The side dish that gets better with every bite! And, it's a zesty 15 minute recipe thanks to some quick cooking farro. Drizzled with a tangy lemon vinaigrette, this farro pilaf doubles as a room temperature salad that's perfect for a party or summer barbecue!
Servings 6
Ingredients
For the salad
- 1 ½ cup farro cooked according to package instructions
- 3 tablespoons parsley chopped
- 2 Tablespoons fresh basil chopped
- 1 Tablespoon chives chopped
- ½ cup pistachios nuts shelled and toasted
- golden raisins
- ¼ cup parmesan cheese grated
- Large bed of romaine arugula or mixed greens
For the dressing
- Juice and zest of one lemon approx ⅓ cup
- ⅓ cup olive oil
- Salt and pepper to taste
Instructions
- Cook farro in water according to package instructions, which is about 10 minutes if using Trader Joe's 10 minute farro. Drain as needed and set aside.1 ½ cup farro
- Finely chop herbs.3 tablespoons parsley chopped, 2 Tablespoons fresh basil chopped, 1 Tablespoon chives chopped
- Whisk the olive oil and lemon juice together in a small glass measuring cup until emulsified. Season with salt and pepper, adjusting quantities to your taste.Juice and zest of one lemon, 1/3 cup olive oil, Salt and pepper to taste
- To a medium bowl, add farro, pistachios, golden raisins and parmesan cheese. Pour over half of the dressing to start. Toss until combined.½ cup pistachios nuts, golden raisins, ¼ cup parmesan cheese
- To serve: Place a bed of greens in a large salad bowl. Top with the pistachio farro salad and serve with extra dressing on the side.Large bed of romaine
Notes
