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:
- 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.
- 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!