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.
The first time I made this pilaf my family loved the rich nutty chew of farro balanced with fresh greens and toasted almonds. It quickly became our go-to for easy weeknight dinners especially when we wanted something hearty yet healthy.
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
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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 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:
- 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 Sharing this pilaf around the table brings out happy chatter as everyone gets excited for second helpings and discusses favorite variations with different greens or cheeses.
Substitutions & Variations
Swap farro for spelt or barley if desired. Omit feta or use plant-based cheese for a vegan version. For a sweet-tart twist add dried cranberries.
Serving Suggestions
Serve warm as a meatless main or as a vibrant side alongside roasted chicken or fish. Pairs well with lemony salads or hearty soups.
Nutritional Information
Each serving has around 320 calories 13 g fat 43 g carbohydrates and 9 g protein making it a balanced choice for lunch or dinner.
Save This pilaf is best served warm garnished with plenty of toasted almonds and fresh herbs. It makes an easy impressive dish for any occasion.
Recipe Questions
- → What is the best way to cook farro for this dish?
Simmer farro in vegetable broth until tender, about 25-30 minutes, then drain any excess liquid to keep the pilaf fluffy.
- → Can I substitute the greens in this pilaf?
Yes, baby spinach, kale, or chard work well. Choose tender greens for quick wilting and vibrant color.
- → How do I toast almonds effectively?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes.
- → Is there a way to make this dish vegan?
Simply omit the feta or replace it with a plant-based cheese alternative to maintain creaminess.
- → What flavor does lemon zest add to the pilaf?
Lemon zest brightens the dish with a fresh, citrusy aroma, balancing the earthiness of farro and greens.
