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Toasted Farro with Pistachios, Green Olives and Jalapeños
This grain-based salad was inspired by Israeli salatim, the wide variety of small plates, ranging from dips to salads to crunchy pickles, that are offered at the start of a meal. It combines the earthy flavor and bouncy texture of farro, a type of wheat, with the colors and contrasting notes of Moroccan carrot salad. We toast the farro to enhance its nuttiness before simmering the grains until tender, and we shred the carrots to heighten their sweetness and soften their texture. Grassy parsley adds freshness, buttery green olives bring briny kick and a bright, lemony dressing ties everything together. The salad is a great accompaniment to everything from grilled fish to roasted chicken and beef or lamb kebabs.
4 to 6
Servings
Tip
Don’t use whole-grain farro, as it requires much longer simmering than pearled farro (which has had the bran removed), and sometimes even presoaking. If the label on the front of the package does not indicate if the farro is pearled, check the ingredients list. If that fails, look for cooking directions that say to simmer for about 30 minutes. Semi-pearled farro also will work in this recipe, but may require a little more time in the saucepan.
40 minutes
plus cooling
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
1
cup pearled farro
Directions
-
01In a medium saucepan over medium, combine 1 tablespoon oil, the farro and ½ teaspoon cumin. Toast, stirring occasionally, until fragrant and lightly browned, about 3 minutes. Add 5 cups water, the garlic and ¾ teaspoon salt. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the grains are tender with a little chew, 25 to 30 minutes. Meanwhile, in a large bowl, stir together the shallot, lemon juice and ¼ teaspoon salt.
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