Farro is one of my favorite go-to whole grains for its texture and versatility. Great as the base for a side dish like this one, added into a pot of soup, or even swapped in for your favorite warm breakfast cereal, farro falls into the ancient grain category and is very popular in Italian cuisine. For this specific dish however, I have gone the North African route by added harissa-spiced roasted carrots to a warm farro salad, along with roasted, salted pistachios. The flavors meld together very nicely in this simple side dish.
(To view this recipe, click on the blue title of the blog post above*)
Harissa-Spiced Carrot & Farro Salad with Pistachios
Ingredients:
- 1 cup farro (semi-pearled or pearled)
- 2 cups water
- salt and pepper
- 3 large carrots, cut into 1/4-inch rounds
- olive oil
- 2 teaspoons harissa powder
- 1/4 cup roasted, salted pistachios (shelled)
Directions:
- Bring the 2 cups of water to a boil in a medium saucepan. Add in the farro; reduce the heat to low and cover. Cook, stirring occassionally, for 20-25 minutes or until the water is evaporated and the farro is semi-tender to the tooth.
- In the meantime, preheat the oven to 375 degrees. Spray a parchment or foil-lined baking sheet with olive oil spray. Arrange the cut carrots in a single layer on the pan. Drizzle with a 1 Tablespoon of olive oil. Season with ½ teaspoon of salt and ¼ teaspoon of pepper; also with the harissa sprinkled on the carrots. Roast for 20-25 minutes or until lightly caramelized and tender.
- Toss the cooked farro with the roasted carrots and the pistachios. Serve warm.
Tagged: carrot and farro salad, farro, farro salad, harissa, harissa powder, harissa-spiced carrots, North Africa, pistachios, roasted carrots, side dish, Tunisia, vegetarian
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