Farro with Pesto, Tomatoes and Pecans

5 from 3 votes

Farro with Pesto, Tomatoes and Pecans

This delicious and nutritious whole grain salad is great hot or cold and it’s made with easy and convenient shelf-stable ingredients like whole grain farro, jarred artichoke hearts, and jarred basil pesto, long-lasting Parmesan cheese, and shelled pecans.

Prep Time10 mins

Cook Time40 mins

Course: party food, Salads, Vegetarian

Keyword: farro salad, vegetarian recipes, whole grain salad

Servings:

Calories: 288kcal

Author: Andie Mitchell

Ingredients

½ cup pecan halves
1 cup farro, rinsed
⅓ cup basil pesto, store bought or homemade
½ cup grated Parmesan cheese
1 cup artichoke hearts, chopped (from a jar or can, packed in water)
1 cup grape tomatoes, cut into quarters (½ of a pint)

Instructions

Preheat the oven to 400 degrees F. Scatter the pecan halves on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool enough to handle, then chop them coarsely.
Meanwhile, 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 and let cool slightly. Stir in the pesto to coat all of the grains. Stir in the Parmesan, artichokes, tomatoes, and toasted pecans. Taste and season with salt and pepper as desired.

Notes

*One serving of pecans (28g) has 18g unsaturated fat and only 2g saturated fat.

Nutrition