Save A hearty wholesome pilaf featuring nutty farro tender greens and the crunchy richness of toasted almonds. Perfect as a nourishing main or vibrant side dish.
I first tried this farro pilaf when experimenting with Mediterranean-inspired sides and loved how the toasted almonds transform the dish.
Ingredients
- Farro: 1 cup (180 g) rinsed
- Low-sodium vegetable broth: 2 1/2 cups (600 ml)
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium finely chopped
- Garlic: 2 cloves minced
- Baby spinach kale or chard: 5 oz (140 g) roughly chopped
- Fresh parsley: 1/2 cup (60 g) chopped
- Lemon zest: From 1 lemon
- Sliced almonds: 1/3 cup (35 g)
- Crumbled feta cheese (optional): 1/4 cup (25 g)
- Freshly ground black pepper: To taste
- Salt: To taste
Instructions
- Cook Farro:
- In a medium saucepan combine farro and vegetable broth. Bring to a boil then reduce heat cover and simmer for 25–30 minutes until tender and liquid is absorbed. Drain excess liquid if needed.
- Toast Almonds:
- Meanwhile heat a large skillet over medium heat. Add sliced almonds and toast stirring frequently until golden and fragrant (2–3 minutes). Transfer to a small bowl.
- Sauté Aromatics:
- In the same skillet heat olive oil over medium heat. Add onion and cook until translucent about 5 minutes. Stir in garlic and cook for 1 minute more.
- Wilt Greens:
- Add chopped greens to the skillet. Cook stirring until just wilted 2–4 minutes.
- Finish Pilaf:
- Stir in cooked farro parsley and lemon zest. Season with salt and pepper to taste. Warm through for 1–2 minutes.
- Serve:
- Remove from heat. Sprinkle with toasted almonds and feta (if using). Serve warm.
Save This pilaf became an instant hit at our last family dinner and even our picky eaters returned for second helpings.
Required Tools
Medium saucepan with lid large skillet wooden spoon sharp knife cutting board
Allergen Information
Contains wheat (farro) tree nuts (almonds) and milk (feta if used). Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 320 Total Fat: 13 g Carbohydrates: 43 g Protein: 9 g
Save Enjoy this pilaf warm or at room temperature as a main dish or hearty side. Leftovers keep well for lunch the next day.
Recipe FAQs
- → Can I substitute farro with other grains?
Yes, spelt or barley can be used in place of farro for a similar texture and flavor.
- → How do I toast the almonds evenly?
Toast sliced almonds over medium heat in a dry skillet, stirring frequently for 2-3 minutes until golden and fragrant.
- → Can I make this dish vegan?
To keep it vegan, omit the feta cheese or use a plant-based alternative without changing the core flavors.
- → What greens work best in this pilaf?
Baby spinach, kale, or chard all provide tender texture and subtle earthiness that complement the farro well.
- → How should I season this pilaf for best flavor?
Simple seasoning with salt, pepper, fresh parsley, and lemon zest highlights the natural flavors of the ingredients.
- → Can dried cranberries be added?
Yes, adding a handful of dried cranberries gives a pleasant sweet-tart contrast to the dish.