Chef: Andrea Seppinni
Makes: 8 servings as a side, 4 as a main
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 2 c farro, preferably whole or semi-pearled
- 3 1/2 c low-sodium vegetable broth
- 3/4 c small dice red onion, save the trimmed root end to cook with the farro
- 2 T garam masala powder*
- 2-3 cloves grated/minced garlic
- Zest and juice of two limes, plus extra lime for garnish
- 1/2 c unsulfured golden raisins
- 2/3 c cooked garbanzo beans, drained and rinsed
- 1/3 generous cup dry-roasted unsalted pistachios, rough chopped, plus a few extra whole pistachios to garnish
- 2 T chopped cilantro
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 small head butter lettuce
- Rinse the farro under cool water in a strainer.
- Add the farro, vegetable broth and trimmed onion root to a medium sauce pot and bring to a boil; turn down to a low simmer, cover and let cook until al dente (the farro is tender but not mushy), approx. 35-40 minutes.
- If there is extra liquid at the end, strain it off. Spread the farro in a shallow layer on a sheet pan and allow to cool to just slightly warm in the refrigerator.
- Once the farro has cooled, add the remaining ingredients, sprinkle the garam masala throughout the mixture and fold through until everything is evenly distributed. Cover and chill through.
- Serve on a bed of butter lettuce. Garnish with extra whole dry roasted pistachios. Enjoy!
This is also divine served hot. In fact I’ve been known to make a generous bowl of this my dinner, hot or cold!
*Garam Masala is a East Indian spice blend found in most grocery stores.