- 2 cups farro
- 1/2 teaspoon kosher salt, plus more
- 1/2 cup pistachios
- 1 1/2 teaspoons finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated peeled ginger
- 1/2 teaspoon sugar
- 1/3 cup grapeseed oil or olive oil
- Freshly ground black pepper
- 1 serrano chile, sliced into rings
- 1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
- 1/3 cup golden raisins
- Preheat oven to 350°F. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.
- Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
- Whisk lemon zest, lemon juice, ginger, sugar, and 1/2 tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
- Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
- Farro can be cooked 1 day ahead. Cover and chill.