Best 5 Farro Pilaf Recipes
**Farro Pilaf: A Wholesome and Flavorful Grain Dish**
Farro pilaf is a delightful and versatile dish that combines the nutty flavor of farro with the aromatic spices of pilaf. This nutritious and fiber-rich grain is a perfect base for a pilaf, as it cooks to a tender and slightly chewy texture. As a healthy alternative to rice, farro pilaf offers a hearty and satisfying meal that can be paired with various proteins, vegetables, and sauces.
This article presents a collection of farro pilaf recipes, each offering unique flavors and variations. From a classic farro pilaf with onion, garlic, and herbs to a Mediterranean-inspired recipe featuring sun-dried tomatoes and olives, these recipes cater to diverse tastes and preferences. Additionally, the article includes a vegan farro pilaf option for those seeking a plant-based alternative.
Whether you're a seasoned cook or a beginner looking to explore new grains, this curated selection of farro pilaf recipes is sure to inspire your next culinary adventure. With its wholesome ingredients, vibrant flavors, and versatility, farro pilaf is a dish that will nourish your body and tantalize your taste buds.
**Recipes Included:**
1. Classic Farro Pilaf: A simple yet flavorful recipe that showcases the nutty goodness of farro, complemented by aromatic spices and herbs.
2. Mediterranean Farro Pilaf: This recipe takes inspiration from the vibrant flavors of the Mediterranean, incorporating sun-dried tomatoes, olives, and a zesty lemon-herb dressing.
3. Vegan Farro Pilaf: A hearty and nutritious plant-based pilaf made with farro, vegetables, and a flavorful broth, perfect for vegans and vegetarians alike.
FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.
CREAMY FARRO PILAF WITH WILD MUSHROOMS
Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.
- Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.
- Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.
Nutrition Facts : Calories 261 g, Cholesterol 8 g, Fat 10 g, Fiber 6 g, Protein 13 g, SaturatedFat 2 g, Sodium 443 g
HERBED FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
- Top with the parsley and thyme, fluff with a fork and serve.
JENNI'S ITALIAN FARRO PILAF
This is a versatile dish. Substitute rice for farro if needed (though farro is worth hunting for) or add a pound of meat (diced chicken works well) to make this a main dish for 4.
Provided by Jennifer Hayes Ryjewski
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Bring farro, chicken bouillon, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and the liquid has been absorbed, 20 to 25 minutes. Drain any excess water.
- Cook and stir sun-dried tomatoes and mushrooms with basil in a skillet over medium heat until mushrooms are slightly softened, about 5 minutes. Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes. Sprinkle farro pilaf with Parmesan cheese.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 29.6 g, Cholesterol 2.9 mg, Fat 3.8 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 101.1 mg, Sugar 2.3 g
FARRO AND HERB PILAF WITH SAUSAGE, MUSHROOMS AND SPINACH
Steps:
- Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes. Add broth and bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes. Meanwhile, heat remaining 1/2 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes. Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes. Remove skillet from the heat and stir in spinach until wilted. Season with salt and pepper. Stir parsley, oregano, salt and pepper into pot with farro, then spoon onto plates. Top with sausage-mushroom mixture and serve.
Tips:
- Choose the right farro: There are three main types of farro: semi-pearled, pearled, and whole grain. Semi-pearled farro has been partially hulled, while pearled farro has been completely hulled. Whole grain farro is the least processed and has the most nutrients. For this recipe, you can use any type of farro, but semi-pearled or pearled farro will cook more quickly.
- Rinse the farro before cooking: This will help to remove any dirt or debris. You can rinse the farro in a fine-mesh strainer under cold water.
- Use a flavorful broth: The broth you use to cook the farro will add a lot of flavor to the dish. You can use chicken broth, vegetable broth, or beef broth. If you don't have any broth on hand, you can use water, but the dish will be less flavorful.
- Add some vegetables: Vegetables will add color, texture, and nutrients to the farro pilaf. You can add any vegetables you like, such as carrots, celery, onions, peppers, or mushrooms.
- Don't overcook the farro: Farro should be cooked until it is tender but still has a slight bite to it. If you overcook the farro, it will become mushy.
- Fluff the farro with a fork before serving: This will help to separate the grains and make the pilaf light and fluffy.
Conclusion:
Farro pilaf is a delicious and versatile dish that can be served as a side dish or main course. It is a good source of fiber, protein, and nutrients. You can customize the recipe to your liking by adding different vegetables, herbs, and spices. Farro pilaf is a great meal prep recipe because it can be made ahead of time and reheated.
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