Pimento & Pear Farro
Fresh & tasty side for any meal or dinner party.
Yields 4 servings
Ingredients
1 cup farro
1 small pear
1 lemon
1 shallot
2 oz pickled pimentos
3 Tbsp pistachios
1 Tbsp honey
Kosher salt
Parmesan cheese
Instructions
Fill a small to medium saucepan ¾ full with water. Salt the water and bring it to a boil.
Once the water is boiling, add 1 cup of farro. Boil for 18 minutes.
Once the farro is cooked, strain it in a fine mesh sieve and set aside.
While the farro is boiling, wash and dry the pear. Core the pear and cut in quarters. Thinly slice the pear. Set aside.
Peel and cut the ends off the shallot. Finely chop.
Weigh out 2 oz of the pimentos and place them on a paper towel to remove some of the moisture. Finely chop the pimentos, add to the shallot, and set aside.
Roughly chop the 3 Tbsp of pistachios and set aside.
Applying pressure, roll the lemon on the cutting board to release the juice inside. Cut the lemon in half and squeeze into a small bowl, removing the seeds.
Add 1 Tbsp honey to the lemon juice along with a small drizzle of olive oil. Add a pinch of kosher salt and crack some pepper into the liquid. Combine using a fork or whisk.
Heat a nonstick pan on medium-high heat. Add a drizzle of olive oil to the pan. Add the pimentos and shallot to the pan. Cook until the shallot has softened and lightly browned.
Add the cooked farro to the pan along with another drizzle of olive oil and toast, stirring occasionally for 3 to 4 minutes.
Remove from the heat and transfer to a bowl. Add the honey-lemon mixture and the pear. Taste and salt as desired. Grate as much parmesan over the farro as you like and stir to combine—the heat from the farro should melt the cheese. Garnish with pistachios.
