Ingredients

• 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

Instructions

1. 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.
2. Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
3. 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.
4. 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.
5. Farro can be cooked 1 day ahead. Cover and chill.