Farro with Pistachios, Mixed Herbs, and Golden Raisins

From the kitchen of Carly

Nutty farro gets a bright jolt from lemon and ginger, then studded with toasted pistachios, plump raisins, and a kick of serrano heat. Fresh herbs tie it all together into a grain bowl that's equally good warm or at room temperature.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 cups farro
  • 11/2 teaspoon kosher salt, plus more
  • 11/2 cup pistachios
  • 11 1/2 teaspoons finely grated lemon zest
  • 13 tablespoons fresh lemon juice
  • 11 teaspoon finely grated peeled ginger
  • 11/2 teaspoon sugar
  • 11/3 cup grapeseed oil or olive oil
  • 1Freshly ground black pepper
  • 11 serrano chile, sliced into rings
  • 11 cup coarsely chopped mixed fresh cilantro, mint, and parsley
  • 11/3 cup golden raisins

Instructions

  1. Preheat oven to 350°F. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.

  2. Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

  3. Whisk lemon zest, lemon juice, ginger, sugar, and 1/2 tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.

  4. Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.

  5. Farro can be cooked 1 day ahead. Cover and chill.