Farro with Pistachios, Mixed Herbs, and Golden Raisins

Ingredients for Farro with Pistachios, Mixed Herbs, and Golden Raisins

• 300g farro

• 1/2 teaspoons kosher salt, plus more

• 60g pistachios

• 1 1/2 teaspoons finely grated lemon zest

• 3 tablespoons fresh lemon juice

• 1 teaspoon finely grated peeled ginger

• 1/2 teaspoons sugar

• 80ml grapeseed oil or olive oil

• Freshly ground black pepper

• 1 serrano chilli, sliced into rings

• 1 cup coarsely chopped mixed fresh coriander, mint, and parsley

• 1/3 cup golden raisins

Preheat oven to 177°C. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.

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

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

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

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

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.