Farro with nectarines, basil, and toasted pine nuts recipe

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  • Yield: 4 Servings
  • Total Time: 1 Hour 15 Minutes

Ingredients

  • 1 cup whole-grain faro
  • 6 tablespoons pine nuts
  • 2 nectarines, chopped
  • 4 ounces ricotta salata, finely crumbled
  • 16 basil leaves, minced
  • 2 tablespoons almond oil
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
How to Make It
  1. Soak the farro in a big bowl of cool water for at least 8 and up to 16 hours. Drain in a fine-mesh sieve or small-holed colander set in a sink. Pour the farro into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
  2. Scatter the pine nuts in a dry skillet and set it over medium heat. Cook, stirring often, until lightly toasted and fragrant, about 4 minutes.
  3. Pour the pine nuts into a large serving bowl. Add the cooked farro. Stir in everything else: the nectarines, ricotta salata, basil, oil, vinegar, salt, and pepper.
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