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Farro Pilaf with Herbs and Nuts Recipe

Mediterranean · Side dish · 45 min total

A nutty, chewy farro pilaf studded with fresh herbs and toasted nuts, perfect as a side dish or light main.

Ingredients

• 1 cup semi-pearled farro
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1/4 cup toasted pine nuts
• 1/4 cup toasted slivered almonds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Rinse farro under cold water. In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add farro and stir for 1 minute. Pour in vegetable broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until farro is tender and liquid is absorbed.
3. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
4. Stir in parsley, mint, pine nuts, almonds, and black pepper. Adjust salt to taste. Serve warm or at room temperature.

Tips

• For extra flavor, use chicken broth instead of vegetable broth.
• Store leftovers in the refrigerator for up to 3 days. Reheat with a splash of broth or water.
• Substitute walnuts or pistachios for the almonds if desired.

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