Farro Pilaf
This scrumptious side features farro, a magical ancient grain that is definitely worth getting to know.
Farro provides more than double the amount of fiber and protein compared to brown rice and is just as easy to make. Farro has a lighter flavor than brown rice, slightly nutty and a bit sweet (some even say with subtle hints of cinnamon). But most of all, I love its texture—it’s chewy and puffy so it’s quite filling and satisfying. It’s an ideal side to meat, chicken and fish, but it’s also a terrific vegetarian entrée and it’s super delicious when it’s chilled and added to salads. (Sometimes I swap in farro for quinoa in this salad)
For this recipe, I go “pilaf-style” by first toasting the dry farro pieces with aromatic onion, garlic, and smoked paprika in a hot skillet to infuse flavor. Next, I simmer in broth until the grains become perfectly soft and fluffy….and then bring it over the top by mixing in green peas, pistachios and cranberries for a pretty pop of color and tasty pizzazz. But really, there are countless ways you can personalize this faro pilaf and I encourage you to experiment with various seasonings, nuts, fruits, veggies and herbs. It’s a guaranteed crowd-pleaser!
Try this Farro Salad with Chickpeas, Apricots and Sugar Snap Peas!
Farro Pilaf
Ingredients
- 1 ¼ cups dry farro, rinsed*
- ½ cup onion, diced (about ¾ cup)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder, OR 2 small to medium fresh garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 2 ¼ cups vegetable broth**
- ½ cup green peas, thawed if frozen
- ¼ to ½ cup pistachios
- ¼ to ½ cup dried cranberries, or raisins
- Ground black pepper, to taste
Instructions
- Liberally mist the bottom of a large deep skillet or pan with nonstick olive oil spray (or add a few teaspoons oil from bottle) and warm over medium heat. Add onion and garlic and sauté for about 3 minutes until onion is softened. Add rinsed farro and olive oil and sauté for 3 minutes or so. This will toast the farro and infuse the dried pieces with flavor. Add garlic powder, smoked paprika, and kosher salt. Stir for another 30 to 60 seconds to distribute the seasonings.
- Add vegetable broth to the pan, turn up heat and bring to a boil. Reduce heat to low, cover and simmer over low flame for 35 minutes (or according to farro package directions). Remove from heat (do not stir) and let cooked farro sit for about 5 minutes to absorb excess water.
- Fluff faro with a fork, add additional seasonings to taste, along with green peas, pistachios, dried cranberries (or raisins) and ground black pepper. Garnish with optional minced herbs and dig in!
My family & I loved this. I am trying so very hard to take my health seriously and just appreciate Joy so much!!!! Joy, i have severe GI issues ( many) but love onion and garlic ( i am partly Italian) heritage. What other things could i use to give foods savory flavor? I use both anyway because they really enhance flavor, but i suffer awfully afterwards. Joy thank you so much for all you do!!! I appreciate it greatly!
Hi Lynne! Thank you so much for your kind words and thoughtful review! It warms my heart to hear that you and your family loved the recipe and that it’s helping you on your health journey. It means the world to me to know that my recipes are making a difference for you—thank YOU for sharing your experience!
As for your question, I understand the struggle of balancing flavor with dietary needs. Here are a few suggestions to replace the garlic and onion: Fennel adds a subtle, sweet-savory note that would complement this dish. Fresh or dried herbs like rosemary, thyme, or oregano (perfect for Italian-inspired dishes!) can work well, too. You can also try adding some miso paste or soy sauce for a punch of flavor without the garlic and onion. Also, some crumbled feta or grated parmesan (or nutritional yeast if you’d like to keep it vegan) for cheesy goodness could be delish.
I’m cheering you on as you continue prioritizing your health, and I’m so grateful to be part of your journey!❤️
The directions state to add minced garlic.
The listing of ingredients does not list garlic, only garlic powder.
How much minced garlic are you supposed to use?
Hi Phyllis, Thanks so much for catching that! The recipe is meant to use 1/2 teaspoon garlic powder OR 2 small to medium garlic cloves (minced), so you’re all set following the ingredient list as written. We updated the directions so it matches — and we really appreciate you pointing this out. Hope you love it!— Eliza (Team Joy)
Excellent and tasty dish. I’ve made it a few times and find I have to boil off excess liquid. I measure everything out. I’m thinking that next time I’ll make it with just 2 cups of broth. Could you comment on this. Thanks
Hi Andrea! I’m so glad you’re enjoying the recipe…and great observation! Different brands and types of farro can slightly vary in how much liquid they absorb. If the variety you’re buying tends to finish a bit wet, you’re absolutely right to pull back on the broth next time (2 cups sounds right). Mine works perfectly with the amount listed (2.25 cups), but I usually buy the same brand over and over, so that consistency makes a difference. Love that you’ve made it a few times already, and thank you for the helpful feedback!