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 prepared this pilaf on a chilly weeknight, and its warm flavors quickly became a regular comfort meal in our home.
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
- 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:
- Combine farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25 to 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 to 3 minutes). Transfer to a small bowl.
- Sauté Aromatics:
- In the same skillet, heat olive oil. 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 to 4 minutes.
- Mix Pilaf:
- Stir in cooked farro, parsley, and lemon zest. Season with salt and pepper to taste. Warm through for 1 to 2 minutes.
- Finish & Serve:
- Remove from heat. Sprinkle with toasted almonds and feta (if using). Serve warm.
Save This pilaf is now a favorite for our family dinners, enjoyed by both kids and adults alike thanks to its tasty textures.
Serving Suggestions
Pair as a hearty vegetarian main or serve alongside roasted chicken or grilled fish for a balanced meal.
Customization Ideas
Add dried cranberries for sweetness, or use a plant-based cheese to keep it vegan-friendly.
Nutritional Highlights
Each serving provides around 320 calories with wholesome protein, fiber, and healthy fats.
Save This recipe is easy to make yet full of vibrant flavor. Enjoy every bite warm from the pan!
Recipe FAQ
- → What type of grain is used in this pilaf?
Farro, a nutty ancient wheat grain, serves as the base, offering a chewy texture and hearty flavor.
- → Can I substitute the greens in this dish?
Yes, baby spinach, kale, or chard work well; feel free to mix or swap according to preference.
- → How do toasted almonds enhance the pilaf?
Toasted almonds add a crunchy texture and a rich, nutty flavor that complements the chewy farro and tender greens.
- → Is feta cheese required for this dish?
Feta is optional; it adds a tangy creaminess but can be omitted or replaced with plant-based cheese for a vegan option.
- → What cooking methods are used to prepare the ingredients?
Farro is simmered until tender, almonds are toasted in a skillet, and greens are quickly sautéed with onions and garlic for flavor.
- → Can this pilaf be served as a main or side?
Yes, it works well as a wholesome main or a vibrant side to roasted meats or fish.