Farro with Pistachios & Herbs

Preparation

1. Combine farro, water and 3/4 teaspoon salt in a large heavy saucepan and bring to a boil. Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 15 to 20 minutes.
2. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Add onion and garlic and cook, stirring, until translucent, 4 to 6 minutes. Remove from the heat.
3. Combine pistachios, the remaining 1/2 teaspoon oil and 1/4 teaspoon pepper in a large bowl; toss to combine.
4. Drain the farro and add to the bowl along with the onion mixture and parsley. Season with the remaining 1/4 teaspoon salt and pepper. Toss to combine.

Tips

Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is becoming more popular in the U.S. Find it in natural-foods stores. Cooked barley can be used as a substitute.

Toast pistachios in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 4 to 6 minutes.

To Make Ahead: Prepare up to 2 hours ahead. Hold at room temperature and reheat over low until warm.

Per serving: 220 calories; 9 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 30 g carbohydrates; 8 g protein; 5 g fiber; 163 mg sodium; 160 mg potassium

Nutrition Bonus: Fiber (20% daily value)

Exchanges: 1-1/2 starch, 1 vegetable, 1-1/2 fat

Contributed by: EatingWell.com

Here we stir fresh parsley and crunchy pistachios into farro for a simple side dish. Serve this simple grain right in the same dish with a rich stew. The nutty flavors of farro and pistachios are the perfect complement to the rich broth of the stew.