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Jenni's Italian Farro Pilaf

Jenni's Italian Farro Pilaf

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Jennifer Hayes Ryjewski

Jennifer Hayes Ryjewski

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Babs
4

Babs

1/14/2013

Thanks for the recipe Jenni, we paired it with Sweet Chili Lime Chicken. I used chicken broth with quick cooking farro from Trader Joes. I used two yellow squash and about six whole mushrooms, that seemed to be enough for us. My family loved it!!! Very easy recipe to follow. I will definitely add it to my recipe box.

Jenn
3

Jenn

6/12/2013

Amazing. Needed a solution for a side dish that wasn't potatoes or noodles. This fit the bill. I used a 10oz can of petite diced tomatoes (drained) in place of the sundried tomatoes and added a clove of garlic. Paired with baked lemon pepper cod and steamed broccoli, it went beautifully!

mkstevens09
2

mkstevens09

10/29/2013

This was my first time using farro, which I bought on impulse at Costco a couple weeks ago. I made this recipe with a little less mushrooms (a mixed 4oz of oyster, shiitake, and cimini) and this was a good amount for us, although I don't think more would hurt. Next time I make this I might add a little of the cooking liquid from the farro to my veggie mixture. I had some issues with it starting to stick to the pan and had to decrease my cooking time to avoid trouble. I think a little liquid would allow me to get my vegetables as tender as I would prefer. Next time I may try adding chicken to this.

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