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.
This farro pilaf became a favorite in our house after searching for a hearty, satisfying side that could easily double as a nourishing main dish. The toasted almonds add a wonderful crunch and depth that everyone loves.
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: Zest of 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:
- 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 Vegetables:
- 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.
- Combine Ingredients:
- Stir in cooked farro, parsley, and lemon zest. Season with salt and pepper to taste. Warm through for 1 – 2 minutes.
- Finish & Serve:
- Remove from heat. Sprinkle with toasted almonds and feta (if using). Serve warm.
Save This pilaf is always requested during family gatherings, especially when we want an easy and flavorful dish that pleases everyone. Even the kids enjoy piling their bowls high and adding extra almonds.
Notes & Variations
Swap farro for spelt or barley if desired. Adding a handful of dried cranberries gives pleasant sweetness, and you can serve this as a hearty main or a side next to roasted chicken or fish.
Allergen Information
Contains: Wheat (farro), Tree nuts (almonds), Milk (feta, if used). Check all ingredient labels for hidden allergens if unsure.
Nutritional Information
Per serving: Calories: 320, Total Fat: 13 g, Carbohydrates: 43 g, Protein: 9 g.
Save This pilaf adds warmth and nutrition to any meal. Garnish just before serving for best flavor and texture.
Recipe Help & Answers
- → What grain is used in this pilaf?
Nutty farro is the primary grain, providing a chewy texture and hearty flavor.
- → Can I substitute the greens used?
Yes, baby spinach, kale, or chard all work beautifully to add vibrant greens and nutrition.
- → How are the almonds prepared?
Sliced almonds are toasted in a dry skillet until golden and fragrant to enhance their crunch and flavor.
- → Is there an option for vegan diners?
To make it vegan, simply omit the feta or replace it with a plant-based alternative.
- → What flavors brighten the dish?
Fresh parsley and lemon zest add a fresh, zesty brightness that complements the savory ingredients.
- → How long does it take to cook the farro?
Farro is simmered in vegetable broth for 25–30 minutes until tender and most liquid is absorbed.