Farro is a food composed of grains of certain wheat species. If you love barley you’ll definitely love Farro. Farro has a slightly nuttier flavor with a chewy texture that’s really delicious. If you’re one that doesn’t/can’t eat sweets, for one reason or another, this dish will satisfy all those cravings. The natural sweetness in dried fruit once rehydrated is super intense.
Prepared similar to pasta, Farro is cooked in water until tender, or if you prefer, Al Dente. Farro With Cranberries, Pineapple, And Pistachios provide a slightly sweeter take on the many traditional recipes that are available.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 2 to 4 servings
Equipment: 3-quart saucepot
Ingredients:
1 cup of uncooked Farro, drained and rinsed
1 tablespoon Kosher salt
3 cups of unsalted vegetable broth (or water)
1/4 cup dried cranberries
1/4 cup dried pineapple
1/8 cup of pistachios, roughly chopped
1 tablespoon of fresh basil, finely julienned (substitute fresh mint)
Directions:
In a large saucepot on medium heat, place 1 cup of farro with 3 cups of unsalted vegetable broth and the dried fruit. Bring to a low boil and season with Kosher salt. Cook for 25 to 30 minutes, until al dente. When the farro is done, drain any excess liquid that may remain. Add the chopped pistachios and fresh basil, stir to combine. Transfer to a large serving bowl.
Serve warm or at room temperature. This is my recipe for Farro With Cranberries, Pineapple, And Pistachios.
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