Jenni's Italian Farro Pilaf

Jenni's Italian Farro Pilaf

7
Jennifer Hayes Ryjewski 0

"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."

Ingredients

55 m {{adjustedServings}} servings 162 cals
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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

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Directions

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  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

7
  1. 8 Ratings

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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...

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, ...

I am the only vegan in my home, and I'm always looking for new tasty dished to tempt my family with. I switched out the chicken bouillon for veggie and it was still fantastic. This has become ...