Crispy Farro with Lemon Pistachios
Toasty farro, tender greens, and lemony pistachios make a bright skillet side with plenty of crunch.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (143 reviews)
INSPIRED BY
The method turns cooked farro into a crisp skillet grain, then finishes it with lemon, greens, pistachios, and feta.
Story
Casey loves a grain side that can carry a little crunch and still feel comfortable next to almost anything. The farro gets golden in the skillet, the kale softens around it, and lemon keeps the whole dish lively. Pistachios and feta make it feel special without asking for a complicated sauce. It is a weeknight side I would gladly eat straight from the bowl.
By Casey
Ingredients
- 2 cups cooked farro, cooled
- 2 tablespoons olive oil
- 1/3 cup shelled pistachios, roughly chopped
- 1 garlic clove, grated
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 cups chopped baby kale
- 1/2 cup crumbled feta
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
Instructions
- Pat the cooked farro dry with a towel so it can crisp in the skillet instead of steaming.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pistachios and toast for 2 minutes, then transfer them to a bowl.
- Add the remaining oil and farro to the skillet. Spread it into an even layer and cook for 4 minutes without stirring.
- Stir the farro and cook for 3 more minutes until several grains are crisp and golden. Add the garlic and red pepper flakes for the final 30 seconds.
- Fold in the kale, lemon zest, lemon juice, and salt. Cook for 2 minutes until the greens soften.
- Top with the toasted pistachios and feta. Serve warm with an extra squeeze of lemon.
Chef Tips
- Use chilled cooked farro for the best crisp texture.
- Let the grains sit undisturbed before stirring so a crust can form.
- Add the feta off heat to keep it creamy.
- Swap pistachios for toasted almonds or pepitas.
Cook's Notes
- **Dry grains:** Pat farro dry before it hits the skillet.
- **Crunch:** Leave it alone for the first few minutes so the bottom can brown.
- **Make ahead:** Cook the farro up to 2 days ahead and chill it uncovered until cool.