Save to Pinterest 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 made this pilaf for a cozy dinner with friends, and it quickly became a staple in my kitchen for its comforting warmth and vibrant taste. Each time I prepare it, I appreciate how adaptable it is to whatever greens or nuts I have on hand.
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
- Greens (spinach, kale, or chard): 5 oz (140 g), roughly chopped
- Fresh parsley: 1/2 cup (60 g), chopped
- Lemon zest: From 1 lemon
- Sliced almonds: 1/3 cup (35 g)
- Feta cheese (optional): 1/4 cup (25 g), crumbled
- Freshly ground black pepper: To taste
- Salt: To taste
Instructions
- Cook the 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 the 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 onion and garlic:
- 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 the greens:
- Add chopped greens to the skillet. Cook, stirring, until just wilted, 2–4 minutes.
- Finish pilaf:
- 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 to Pinterest When my family comes together for weeknight dinner, this farro pilaf makes everyone happy. It's a dish we all eat straight from the pan, sharing stories over heaping spoonfuls.
Substitution Ideas
Swap farro for spelt or barley if desired, and use your favorite greens such as arugula, mustard greens, or beet tops. For a nut-free version, omit the almonds and add seeds.
Meal Pairing Suggestions
Serve as a vegetarian main dish or pair with roasted chicken or fish for a heartier meal. It also works well alongside grilled vegetables.
Dietary Information
This dish is vegetarian. For a vegan version, omit the feta or use plant-based cheese. Check all ingredient labels for allergens such as wheat, tree nuts, and milk.
Save to Pinterest Serve this pilaf warm straight from the pan. It's sure to bring color and flavor to any table, savor every bite.
Recipe FAQs
- → Can I substitute farro with other grains?
Yes, spelt or barley are excellent alternatives offering similar texture and flavor.
- → How do I toast sliced almonds evenly?
Toast almonds over medium heat in a dry skillet, stirring frequently until golden and fragrant, about 2–3 minutes.
- → What greens work best for this pilaf?
Baby spinach, kale, or chard provide tender, flavorful greens that wilt nicely during cooking.
- → Can this dish be made vegan?
Yes, simply omit the feta or replace it with a plant-based cheese alternative.
- → How can I add a sweet-tart element to the dish?
A handful of dried cranberries stirred in before serving adds a pleasant sweet-tart contrast.
- → Is it better served warm or at room temperature?
Serve it warm to fully enjoy the toasted almond crunch and vibrant greens.