Farro with Pistachios and Herbs

I generally have some type of grain with most of our meals.  In this age of grain-consciousness, I try to use more complex carbs.  As I've mentioned before, my all-time favorite is farro.  I love the texture and it's so much fun to add all kinds of different ingredients to make a great side dish.  I halved this recipe when I made it the other night since there are just two of us, but I won't make that mistake again.   This is a great snack by itself and adds more fiber to your diet.

And who doesn't love pistachios?  This is a simple dish, really.  Just some onions, garlic, and parsley.  You could even add some craisins if you need a bit of sweetness.

FARRO with PISTACHIOS and HERBS (8-10 servings)

2 cups uncooked farro
4 cups water or chicken broth
1 tsp kosher salt (divided)
2 Tbsp EVOO (plus 1/2 tsp, divided)
1 large sweet onion, chopped
2 cloves minced garlic (2 tsp)
4 oz (about 1 cup) salted, shelled pistachios, toasted (optional) and chopped
1/2 tsp coarsely ground pepper, divided
1/2 cup chopped fresh parsley

Combine farro, water, and 3/4 tsp salt in a large heavy saucepan and bring to a boil.  Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 15-20 minutes.

Meanwhile heat 2 Tbsp oil in a medium skillet over medium heat.  Add onion and garlic and cook, stirring, until translucent, 4-6 minutes.  Remove from the heat.

Combine pistachios, the remaining 1/2 tsp oil and 1/4 tsp pepper in a large bowl; toss to combine.

Drain the farro and add to the bowl along with the onion mixture nad parsley.  Season with the remaining 1/4 tsp S&P.  Toss to combine.