3/4 cup coarsely chopped dry roasted pistachios
1 ½ cup cooked Farro, barley or quinoa
¾ cup dried apricots cut into thin julienne strips
1 tablespoon orange blossom water
Zest of one medium orange
Juice from one medium orange
Juice from ½ lemon
1/3 cup coarsely chopped green herbs such as parsley, mint, basil or a mixture
1 tablespoon extra virgin olive oil or more as needed
Salt as needed
- Reserve ¼ cup of chopped pistachios for garnish.
- Place remaining nuts in a 2-quart bowl with all of the remaining ingredients. Toss to combine well.
- Add salt to taste.
- Can be made a few hours in advance and kept covered at room temperature, which will enhance the flavors of the dish.
- Just before serving, toss and then sprinkle the reserved chopped pistachios over the top.