Let's Dish With Linda Lou

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Farro With Cranberries, Pineapple, And Pistachios

Farro With Cranberries, Pineapple, And Pistachios (2)

Farro With Cranberries, Pineapple, And Pistachios (1)

Farro With Cranberries, Pineapple, And Pistachios (4)

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2015-10-05-15-46-13

Farro (2)

Pineapple chunks

Cranberries And Pistachios

Agave Nectar, Honey, and Granulated Sugar

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2015-10-05-16-24-02

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Sweet Basil (2)

Basil

Farro With Cranberries, Pineapple, And Pistachios (4)

Farro With Cranberries, Pineapple, And Pistachios (1)

Farro With Cranberries, Pineapple, And Pistachios (2)

Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepan, mesh sieve, chef’s knife, large mixing bowl

Ingredients:
1 1/2 cups of Farro, rinsed and drained
4 cups of water
1/2 cup of *Agave nectar dark amber (liquid measure)
1/4 teaspoon of Kosher salt
1/2 cup of pineapple tidbits, drained (Dole pineapple tidbits in 100% pineapple juice)
1/4 cup of pistachios, roughly chopped
2 tablespoons of fresh basil leaves, julienned

Directions:
Place 1 1/2 cups of Farro in a mesh sieve, rinse and drain. In a saucepot on medium-high heat add in the 4 cups of water salt, dried cranberries, and *Agave nectar. Give that a good stir before adding in the rinsed and drained Farro. Stirring occasionally to prevent and Farro from sticking together, bring the Farro up to a boil. Reduce the heat to low heat, cover, cooking for 25 to 30 minutes. Pour the cooked Farro through a mesh sieve again draining off any remaining liquid.

Next, transfer the Farro into a large bowl. Add the pineapple chunks, roughly chopped pistachios and fresh basil, toss to combine.

Ladle a good helping of my Farro With Cranberries, Pineapple, And Pistachios into a porcelain serving bowl. Serve warm or at room temperature.

*Agave nectar: Agave is a natural sweetener that comes in dark or light amber.

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