Farro Pilaf Recipe

In the world of healthy eating, grains often take center stage, and one grain that has been making waves is farro. This ancient grain, revered for its nutty flavor and chewy texture, is not just a culinary delight but also a nutritional powerhouse. Originating in the Mediterranean, farro has a rich history that dates back thousands of years, making it one of the oldest cultivated grains. As modern diets shift towards more wholesome and nutrient-dense foods, farro has become increasingly popular among health-conscious individuals and food enthusiasts alike.

Discover the deliciousness of this Savory Farro Pilaf Delight, packed with colorful veggies and bright flavors! With wholesome farro, sautéed onions, garlic, and a medley of carrots, bell peppers, and mushrooms, this dish is a perfect side or main course. Finished with fresh herbs and a hint of lemon, it’s both nutritious and satisfying. Perfect for meal prep or a comforting dinner, this recipe takes just 45 minutes to make! Enjoy the cozy flavors and lovely textures.

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Ingredients

1 cup farro

2 cups vegetable broth (or water)

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 bell pepper (red or yellow), diced

1 cup mushrooms, sliced

1/2 cup frozen peas

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

Zest of 1 lemon

Juice of 1/2 lemon

Optional: toasted pine nuts for garnish

Instructions

Rinse the Farro: Begin by rinsing the farro under cold water to remove any impurities. Drain well.

Cook the Farro: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed farro, reduce the heat, cover, and simmer for about 25-30 minutes or until tender but still chewy. Drain any excess liquid and set aside.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent.

Add the Carrots and Peppers: Stir in the diced carrot and bell pepper. Cook for an additional 5 minutes until they start to soften.

Incorporate the Mushrooms: Add the sliced mushrooms to the skillet. Sauté for another 5-7 minutes until the mushrooms are cooked and have released their moisture.

Mix in Peas and Season: Stir in the frozen peas, thyme, salt, pepper, lemon zest, and lemon juice. Mix well and cook for 2 more minutes.

Combine Farro with Vegetables: Gently fold the cooked farro into the skillet with the vegetable mixture, ensuring all ingredients are well combined and heated through.

Garnish and Serve: Remove from heat, stir in the chopped parsley, and adjust seasoning if necessary. If desired, sprinkle toasted pine nuts on top for added crunch. Serve warm.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4