This scrumptious side stars farro, an ancient grain that is definitely worth getting to know. With its chewy texture and naturally nutty flavor, it gets the full treatment in this colorful pilaf. The result is a fiber-rich side that feels special enough for a holiday table yet simple enough for an ordinary weeknight.

A skillet with cooked rice, peas, pistachios, and cranberries resembling a colorful farro pilaf, a wooden spoon, a green salad with tomatoes, and a bowl of pistachios on a blue patterned table.

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Featured Review

Excellent and tasty dish. I’ve made it a few times!

Andrea
(5 stars) 3 ratings
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As a dietitian, I’m always looking for easy ways to bring more nourishing grains to the table, and farro is a favorite because it typically provides more fiber and protein than brown rice. But what really wins me over is its texture: the grains become chewy and plump, making them wonderfully filling and substantial.

Farro is a natural sidekick for meat, chicken and fish… but it can also be a great addition to salads and plant-based meals. I’ll sometimes even swap it for the quinoa in my Quinoa Salad with Parmesan and Pistachios orMediterranean Quinoa Salad. Both are fabulous ways to put leftover cooked farro to work!

Chopped onions cooking in a metal pan with a wooden spoon, surrounded by a measuring cup of farro pilaf grains, a knife, more chopped onions on a cutting board, and a whole onion on a blue-patterned surface.
A metal pan with toasted grains and chopped onions being stirred with a wooden spoon, surrounded by a measuring cup of farro for pilaf, a chopped onion, a knife, and a green cloth on a patterned tile surface.
A pan with onions and grains cooking in a reddish broth on a blue and white tiled surface, creating the foundation for a hearty farro pilaf. Chopped onions, a knife, a measuring cup with dry grains, and a whole onion surround the pan while a wooden spoon stirs the mixture.
A hand holds a spoon in a skillet filled with cooked grains, suggesting a hearty farro pilaf, on a patterned surface. Surrounding the skillet are bowls of farro, pistachios, dried cranberries, peas, and a whole onion.
A skillet with cooked farro pilaf—featuring green peas, pistachios, and dried cranberries—sits on a patterned surface, surrounded by bowls of ingredients and a whole onion.
A skillet filled with cooked farro pilaf, peas, pistachios, and dried cranberries. Nearby are a wooden spoon, a bowl of pistachios, dried cranberries, an onion, and a napkin on a patterned tile surface.

A pilaf that feels like a party

Whenever I set this dish on the table, I ’m immediately appreciate the colors—the bright green peas, ruby-red cranberries and golden pistachios look like festive little jewels tucked into the farro. This has become one of those trusty sides I turn to whenever dinner needs a little extra personality.

It pairs beautifully with my Sheet Pan Lemon Garlic Chicken and Veggies or One-Sheet Salmon and Veggies with Chimichurri Sauce. You can also make it the foundation of a meatless meal by adding chickpeas or beans and serving it alongside my Best Roasted Vegetables or a leafy green salad. There’s no wrong turn!

And while this pilaf looks celebratory, there’s nothing fussy about the preparation. Everything comes together in one skillet, and most of the cooking time is hands-off. Woo!

A skillet of cooked brown rice and farro pilaf mixed with green peas, pistachios, and dried cranberries, with a wooden spoon scooping some of the mixture. A small bowl of pistachios is nearby.
A wooden spoon holds a serving of cooked brown rice and farro pilaf mixed with green peas and dried cranberries over a skillet. A bowl of salad is in the background, and nuts are beside the pan.

My best tips for fluffy, flavorful farro

Give the farro a quick rinse before cooking. This removes some of the surface starch, helping the grains remain distinct instead of turning mushy or clumping together. Drain it well and gently blot away excess moisture so it can properly toast in the pan.

Once the farro has finished simmering, resist the urge to stir right away. Let it rest, covered and undisturbed, for about five minutes so it can absorb any remaining broth. Then fluff it with a fork before folding in the peas, pistachios and dried fruit.

Cooking times can vary depending on the type of farro you purchase, so be sure to check the package directions. Pearled farro typically cooks fastest, while semi-pearled and whole-grain varieties may need additional liquid and time. And because farro is a form of wheat, it is not gluten-free. I only mention this because some people get mixed up. 

Serve this colorful farro pilaf warm alongside your favorite entrée… or enjoy the leftovers chilled or at room temperature as an easy grain-bowl base the next day. One skillet, so much color—and plenty of crave-worthy texture in every bite!

A skillet filled with cooked farro pilaf mixed with green peas, dried cranberries, and nuts, with a wooden spoon inside. A bowl of salad and a small bowl of pistachios are in the background.

Try this Roasted Butternut Squash & Kale Salad with Maple-Citrus Dijon Vinaigrette!

A skillet filled with cooked farro pilaf mixed with green peas, dried cranberries, and nuts, with a wooden spoon inside. A bowl of salad and a small bowl of pistachios are in the background.
(5 stars) 3 ratings

Farro Pilaf with Dried Cranberries, Peas & Pistachios

This colorful Farro Pilaf is brimming with chewy whole grains, sweet dried cranberries, green peas and crunchy pistachios. It’s an easy, fiber-rich side dish that cooks in one skillet and pairs beautifully with just about any entrée.
Yield: 5.5 servings
Prep Time: 5 minutes
Total Time: 55 minutes
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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
Ingredient Details to Know
*It’s worth the effort to rinse farro because it removes some of starch, which helps prevent farro from becoming mushy or clumping. Add farro to a strainer or mesh colander and let cold water run over it for ~20 seconds as you toss with your fingers to ensure all pieces are rinsed. Let water drain and gently dab with paper towel or kitchen cloth to remove excess water.
**You can use any preferred broth or stock, including chicken, beef or bone broth.

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!
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cupCalories: 220Carbohydrates: 38gProtein: 8gTotal Fat: 5g— Unsaturated Fat: 5.5g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 170mgPotassium: 105mgFiber: 5gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0gCalcium: 56mgIron: 1.2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!