Farro With Cranberries, Pineapple, And Pistachios
Fun fact: Farro is also the oldest grain known to man.
Equipment
- 1 saucepan 3-quart
- 1 mesh sieve
- 1 chef's knife
- 1 mixing bowl Large
Ingredients
- 1 1/2 cups Farro Rinsed and drained
- 4 cups water
- 1/2 cup Agave nectar Light amber (liquid measure)
- 1/4 tsp kosher salt
- 1/2 cup pineapple tidbits Drained (Dole pineapple tidbits in 100% pineapple juice)
- 1/2 cup dried cranberries
- 1/4 cup pistachios Roughly chopped
- 2 tbsps 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.