Farro with pistachios, herbs and raisins
8 servings
20 minutes
Farro with pistachios, herbs, and raisins is a vibrant Mediterranean dish that combines ancient traditions with modern flavors. Farro, an ancient grain used for centuries in Mediterranean cuisines, has a rich nutty flavor and a slightly chewy texture. Toasted pistachios add a crunchy note to the dish while fresh herbs provide aroma and freshness. Lemon juice and ginger add a subtle tang balanced by the sweetness of the raisins. This dish is perfect as a standalone option or as a side to meat, fish, or vegetables. Ideal for a light summer lunch or dinner, it combines a balance of flavors and textures to create an unforgettable gastronomic experience.
1
Preheat the oven to 180˚C. Rinse the farro with cold water. Boil in salted boiling water until tender for 20-25 minutes, occasionally skimming off the foam.
- Spelt: 2 glasss
- Salt: 0.5 tablespoon
2
Meanwhile, roast the pistachios for 8-10 minutes on a rimmed baking sheet, stirring once, until they turn a dark golden color. Let cool and chop coarsely.
- Pistachios: 170 g
3
Mix lemon zest, lemon juice, ginger, sugar, and ½ tsp of salt in a medium bowl. While continuously stirring, add the oil. Mix until smooth, then add salt and pepper.
- Grated lemon zest: 1.5 teaspoon
- Freshly squeezed lemon juice: 3 tablespoons
- Grated ginger: 1 teaspoon
- Sugar: 0.5 teaspoon
- Grape seed oil: 0.3 glass
- Ground black pepper: to taste
4
Drain the water from the farro and rinse with cold water. Transfer to a large bowl, add chili, herbs, raisins, and pistachios, and mix. Drizzle with sauce, season with salt and pepper, and mix again.
- Chile Serrano: 1 piece
- Coriander: 25 g
- Mint: 25 g
- Chopped parsley: 25 g
- Light raisins: 25 g
- Pistachios: 170 g
- Ground black pepper: to taste
- Salt: 0.5 tablespoon