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)

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

Farro can be eaten plain, or used as an ingredient in salads, soups, and other dishes.

The Italian word farro derives from the presumed Latin word farrum, a kind of wheat (as in farina (food)). Farri us vertsatile and can be replaced in most recipes with spelt berries, wheat berries, and Kamut berries. If you want a gluten-free substitute, sorghum, brown rice, or oat groasts will all make good replacements in most recipes.

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

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Farro (2)

Pineapple chunks

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 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

Note: The cooking liquid and Farro will turn red in color from the reconstitution of the dried cranberries.

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, Kosher 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.

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

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