Add to the naturally nutty flavor of farro with Butter and Sea Salt pecans. The refreshing taste of pesto and tomatoes combined with this distinctive ancient grain makes a rich and hearty side dish that pairs well with beef, pork, lamb, or goat.
Farro can be purchased as a whole grain, as pearled, which has most of the outer bran layer removed, or semi-pearled, which has been lightly scored. These last two cook in less time and have a softer texture. When toasted before cooking, farro’s nuttiness is enhanced, and is recommended for savory dishes.
½cuppieces of Wutta Nut! Butter and Sea Salt pecans
1cupfarrorinsed
⅓cupbasil pesto
½cupgrated Parmesan cheese
6ozartichoke hearts in waterdrained
½pintgrape tomatoescut in quarters
Instructions
In a large dry skillet, toast farro until lightly browned and fragrant.
Coarsely chop Wutta Nut! Butter and Sea Salt pecans.
In a small saucepan, combine the farro with 3 cups water. Bring to a boil, stir, then reduce the heat to low and simmer until the grains are tender but still chewy, about 20 minutes.
Drain off the excess water and fluff the farro with a fork. Transfer to a large bowl.
Stir in the pesto to coat all of the grains.
Stir in the Parmesan, then artichokes, tomatoes, and pecan pieces.
Taste and season with salt and pepper as desired. May be served hot or cold.