Farro refers to the grains of three wheat species, which are sold dried and cooked in water until soft. Fun fact: Farro is also the oldest grain known to man.

Farro can be eaten plain or used as an ingredient in a variety of dishes, like salads and soups.

The Italian word farro derives from the presumed Latin word farrum, a kind of wheat (as in farina (food)). Farri is versatile and can be replaced in most recipes with spelled berries, wheat berries, and Kamut berries. If you’re looking for a gluten-free substitute, sorghum or brown rice will make good replacements in most recipes.

Today I’m putting a spin on what’s used most commonly in savory recipes and making it into a sweet treat. This is my Farro With Cranberries, Pineapple, And Pistachios.

 

 

Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 minutes
Yields: 4 servings
Equipment: 1 (3-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, light amber (liquid measure)
1/4 teaspoon of Kosher salt
1/2 cup of pineapple tidbits, drained (Dole pineapple tidbits in 100% pineapple juice)
1/2 cup of dried cranberries
1/4 cup of pistachios, roughly chopped
2 tablespoons of fresh basil leaves, julienned

Instructions:
Place 1 1/2 cups of Farro in a mesh sieve, rinse and drain. In a saucepot over medium-high heat, add 4 cups of water, Kosher salt, dried cranberries, and agave nectar. Give that a good stir before adding in the rinsed and drained Farro.

Stirring occasionally to prevent the Farro from sticking together, bring the Farro up to a boil. Reduce the heat to low, cover, and cook for 25-30 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, and toss to combine.

Ladle a good helping into a porcelain serving bowl. Serve warm or at room temperature.

There you have it, my Farro With Cranberries, Pineapple, and Pistachios.

Notes:

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

2) The cooking liquid and Farro will turn red from the reconstitution of the dried cranberries.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2018/06/01/farro-breakfast-bowl/

https://lindalouhamel.com/2015/12/07/farro-with-grapes-nuts-and-dried-fruit/