Saffron Farro with Apricots and Pine Nuts

Recipe courtesy of La Fuji Mama



  • 2 tablespoons California Olive Ranch extra virgin olive oil
  • 1/4 cup pine nuts
  • 1 medium yellow onion, chopped
  • 2 cups Bob’s Red Mill Organic Farro, rinsed
  • 1.5 ounces Mariani Dried California Apricots, chopped (to size of raisins) (about 1/4 cup chopped)
  • 6 cups water
  • 1 1/2 teaspoons fine grain sea salt
  • 1/2 teaspoon saffron threads


  1. Heat the oil in a medium-size heavy saucepan over medium heat.  Add the pine nuts and cook, stirring constantly, until they are golden brown, about 1 to 2 minutes.  Immediately transfer the pine nuts to a small bowl and set aside.
  2. Add the onion to the same saucepan and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally.  Add the farro and cook for two minutes, continuing to stir frequently.
  3. Stir in the apricots, water, salt, and saffron, then turn the heat up to high, and bring it to a rolling boil.
  4. Give the farro a stir and then place the lid on the saucepan, reduce the heat to medium-low and simmer for 30 minutes.  (Do not open the lid during this time.)  Turn the heat off and let the farro sit (covered) for 5 minutes and then gently fluff with a fork.
  5. Drain off any excess liquid and then transfer the farro to a serving dish and sprinkle the toasted pine nuts on top and serve.


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