“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.” - by Jenni
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 162 cal
- 8%
- Fat
- 3.8 g
- 6%
- Carbs
- 29.6 g
- 10%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 s..." See moreeemed to be enough for us. My family loved it!!! Very easy recipe to follow. I will definitely add it to my recipe box."
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