Side Dish: United States – Tarragon-Lemon Farro Pilaf with Toasted Pistachios

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 3 min

Total 33 min

Ingredients

1 cup (180 g) pearled farro, rinsed
1 small shallot, finely chopped (about 2 tbsp / 20 g)
1 tbsp olive oil
1 tbsp unsalted butter (optional)
1 / 4 cup (60 ml) dry white wine
2 1 / 2 cups (600 ml) low-sodium chicken or vegetable stock, warmed
1 tsp finely grated lemon zest
1 tbsp fresh lemon juice
2 tbsp chopped fresh tarragon
2 tbsp chopped flat-leaf parsley
1 / 3 cup (40 g) shelled unsalted pistachios, toasted and roughly chopped
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; roughly chop and set aside.
Warm the stock in a small saucepan over low heat.
In a medium saucepan, heat olive oil (and butter, if using) over medium heat. Add shallot and cook until translucent, 2–3 minutes.
Stir in farro and toast, stirring, until lightly nutty, 1–2 minutes. Deglaze with white wine and cook, stirring, until mostly absorbed, about 1 minute.
Add 2 cups (480 ml) warm stock, bring to a gentle simmer, reduce heat to low, cover, and cook until farro is tender with a pleasant chew, 18–22 minutes. If the pan dries before the farro is done, add warm stock a splash at a time.
Remove from heat. Fold in lemon zest and juice, tarragon, parsley, and toasted pistachios. Season with salt and several grinds of black pepper. If desired, stir in a splash of remaining warm stock for a looser, glossy finish.
Let rest 2–3 minutes, fluff with a fork, and serve warm to catch the quail’s braising juices.