Farro With Pistachios Mixed Herbs And Golden Raisins Recipes

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.
• Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.
• Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.
• Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.
• Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.

Steps:

• Preheat oven to 350°F. 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 tsp. 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 chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
• Do Ahead
• Farro can be cooked 1 day ahead. Cover and chill.

Steps:

• Preheat oven to 350
• 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 ½ tsp. 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 chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.