Save to Pinterest A hearty, wholesome pilaf featuring nutty farro, tender greens, and the crunchy richness of toasted almonds. Perfect as a nourishing main or vibrant side dish.
I first made this pilaf for a cozy weeknight dinner, and was amazed at how easily the nutty farro paired with leafy greens for a truly satisfying meal. Every time I prepare this, the aroma of toasted almonds fills the kitchen and always brings everyone to the table.
Ingredients
- Farro: 1 cup (180 g), rinsed
- Low-sodium vegetable broth: 2 1/2 cups (600 ml)
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Baby spinach, kale, or chard: 5 oz (140 g), roughly chopped
- Fresh parsley: 1/2 cup (60 g), chopped
- Lemon zest: Zest of 1 lemon
- Sliced almonds: 1/3 cup (35 g)
- Feta cheese (optional): 1/4 cup (25 g), crumbled
- Black pepper: Freshly ground, to taste
- Salt: To taste
Instructions
- Cook Farro:
- In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until tender and liquid is absorbed. Drain excess liquid if needed.
- Toast Almonds:
- Meanwhile, heat a large skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden and fragrant (2–3 minutes). Transfer to a small bowl.
- Saute Vegetables:
- In the same skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Wilt Greens:
- Add chopped greens to the skillet. Cook, stirring, until just wilted, 2–4 minutes.
- Combine & Season:
- Stir in cooked farro, parsley, and lemon zest. Season with salt and pepper to taste. Warm through for 1–2 minutes.
- Finish & Serve:
- Remove from heat. Sprinkle with toasted almonds and feta (if using). Serve warm.
Save to Pinterest This pilaf always disappears quickly at our table, especially when served alongside roasted veggies. My kids love to sprinkle on extra almonds for that perfect crunch.
Serving Suggestions
Pair this pilaf with roasted chicken, grilled fish, or simply enjoy as a hearty vegetarian meal. It is also great as a leftover lunch the next day.
Variations
Try adding a handful of dried cranberries for a sweet-tart twist, or use plant-based feta for a vegan version. Switch up the greens as desired.
Nutritional Info
Each serving is about 320 calories, 13 g total fat, 43 g carbohydrates, and 9 g protein. Nutritious and filling for any meal.
Save to Pinterest Enjoy this wholesome pilaf as a cozy main or bright side. Simple ingredients bring vibrant flavor to your plate every time.
Common Recipe Questions
- → How do I cook farro to the right texture?
Simmer farro in vegetable broth for about 25-30 minutes until it is tender but still slightly chewy. Drain any excess liquid if needed.
- → Can I substitute farro with other grains?
Yes, spelt or barley work well as alternatives, offering similar textures and nutty flavors.
- → What greens work best in the pilaf?
Leafy greens like baby spinach, kale, or chard add tenderness and vibrant color to the pilaf.
- → How are the almonds prepared for this dish?
Sliced almonds are toasted in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, enhancing their crunch and flavor.
- → Can the dish be made vegan?
Yes, simply omit the feta or use a plant-based cheese alternative to keep it vegan-friendly.