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18 servings


0 hour 20 mins


0 hours 15 mins


0 hrs 35 mins
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1 Cup of Farro

1 ½ Cups of Water

1 Tsp. Kosher Salt

2 Tbsp. Lemon juice

1 Tbsp. Olive Oil

2 Tbsp. of juice from the can of mandarin oranges OR fresh squeezed mandarin juice from the fruit

1/8 Tsp. Cardamom

1 ½ Cups of canned mandarins in juice OR

fresh mandarin orange segments

1 Cup Pomegranate Seeds

½ Cup Chopped Mint leaves

¼ Cup Chopped, toasted pistachio nuts



1. Cook Farro in water on stovetop. Start with cool water and bring to a boil. Then cover and reduce heat to medium low and cook until liquid is absorbed. (15-20 mins)


2. Mix Olive Oil, juices and seasonings in a small bowl. Pour over warm farro and stir to coat. Add all the ingredients and mix. Serve at room temperature or chill and serve cold.

NOTES: While using fresh mandarin oranges is ideal, canned will work just fine (so will fresh clementine which are often easier to find at the supermarket). This also makes a great side dish for any protein.