Farro with Pistachios, Mixed Herbs and Golden Raisins (from bon appetit w/ a L'arte twist)
INGREDIENTS:
DIRECTIONS:
1. Preheat oven to 350F.
2. Rinse farro under cold water. Cook for about 20-25 minutes in a large pot of boiling salted water, skimming surface a few times, until tender.
3. Whisk lemon zest, lemon juice, Rosemary Balsamic, sugar and 1/2 teaspoon salt in a medium bowl. Continue whisking and gradually add oil. Continue to whisk until emulsified and then season 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, toss to combine.
5. Also great the next day.
Enjoy!
- 2 cups farro
- 1/2 teaspoon kosher salt
- 1/2 cup toasted pistachios
- 1.5 teaspoons finely grated lemon zest
- 3 tablespoons fresh lemon juice (or try using L'arte Lemon White Balsamic instead)
- 1 tablespoon L'arte Rosemary Dark Balsamic
- 1 teaspoon grated peeled ginger
- 1/2 teaspoon sugar
- 1/3 cup L'arte Extra Virgin Olive Oil
- Fresh ground black pepper
- 1 serrano chile, thinly sliced into rings
- 1 cup coarsely chopped mixed fresh cilantro, mint and Italian parsley
- 1/3 cup golden raisins
DIRECTIONS:
1. Preheat oven to 350F.
2. Rinse farro under cold water. Cook for about 20-25 minutes in a large pot of boiling salted water, skimming surface a few times, until tender.
3. Whisk lemon zest, lemon juice, Rosemary Balsamic, sugar and 1/2 teaspoon salt in a medium bowl. Continue whisking and gradually add oil. Continue to whisk until emulsified and then season 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, toss to combine.
5. Also great the next day.
Enjoy!
Keith & Tania von Barkenhagen, keith@larte.us, tania@larte.us, Tel. U.S.: +1 949.480.9348, Tel. Italy: +39 366.264.5163, Find us on Facebook!