Add farro to a large saucepan, add water so it covers the farro by about 1 and 1/2 to 2 inches, add salt, and bring to a boil, cook for about 18 to 22 minutes. Stir occasionally. You can cook it in broth for more flavour if you like, but I did this one plain.
Drain and rinse with cold water. Let the water completely drain off.
Place a large skillet on the stove over medium heat, add the olive oil and let the oil start to shimmer a bit. Toss in the pistachios, cook for about 3 to 5 minutes, turning them to brown them on all sides. Add the cherries, continue cooking for about 2 minutes. Add a touch more oil if needed.
Now toss the rinsed and dried farro in the skillet and cook until it warms back up and everything mixes together perfectly. Add some salt and pepper to taste.
You can eat this as a side dish, or a light lunch, or you can toss it with greens for an amazing salad.
Serve with a big old healthy smile!
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