Farro with Pistachios, Mixed Herbs, and Golden Raisins
A vibrant and nutritious grain salad featuring chewy farro, crunchy pistachios, fresh herbs, and sweet golden raisins, all tossed in a bright lemon-ginger vinaigrette.
Ingredients
- •2 cups farro
- •½ teaspoon kosher salt
- •½ cup pistachios
- •1½ teaspoons lemon zest
- •3 tablespoons fresh lemon juice
- •1 teaspoon ginger
- •½ teaspoon sugar
- •⅓ cup grapeseed oil
- •to taste black pepper
- •1 whole serrano chile
- •1 cup mixed herbs
- •⅓ cup golden raisins
Cooking Instructions
- 1.
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.
25 min
- 2.
Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
10 min
- 3.
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.
5 min
- 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.
5 min
- 5.
Farro can be cooked 1 day ahead. Cover and chill.
