5 Ingredient Farro with Toasted Pistachios and Parm

Guys, no excuses not to throw this bad boy together. It’s a crunchy, salty, chewy and totally satisfying combo of farro, pistachios and Parmesan. I’m calling it 5 ingredient but really it’s just those three plus lemon / evoo / salt / pepper, none of which should count so let’s just say those count for 2 ingredients…am I cheating? Whatever, just make it.

Ingredients:
  • 5 cups cooked farro (equivalent to 1.5-2 cups raw – follow directions or cook in rice cooker as you would white rice)
  • Scant cup thinly sliced parm
  • Scant cup toasted, chopped shelled pistachios (warm for ~5 min in skillet over medium heat until fragrant)
  • Zest and juice of 1 lemon
  • Maldon salt and freshly cracked black pepper
  • ~1/3 cup best quality evoo
Method:
  1. Mix cooked farro with lemon zest and juice, a pinch of Maldon and black pepper. Mix well to coat with acid, then add evoo and mix again.
  2. Fold in cheese and pistachios. Taste and adjust seasoning.

Serves 5ish

To see a reel of me making this, head over to Instagram.

Variations:
  • Add
    • halved grapes and mint
    • roasted cubes of butternut squash and parsley or scallions
    • some chopped cucumber, halved cherry tomatoes, thinly sliced red onion and basil
    • grilled, steamed or raw corn and cilantro
    • sliced apple and mint
    • cubed toasted eggplant and basil
    • What else?! Skies the limit. Tag me if you make it!