Save 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 discovered this pilaf while searching for something both satisfying and simple to prepare on busy weeknights. Its combination of chewy grains and fresh greens makes it a comfort dish I return to year-round.
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 the 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:
- Heat a large skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden and fragrant (2 – 3 minutes). Transfer to a bowl.
- Cook Aromatics:
- 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 Ingredients:
- Stir in cooked farro, parsley, and lemon zest. Season with salt and pepper to taste. Warm through for 1 – 2 minutes.
- Finish and Serve:
- Remove from heat. Sprinkle with toasted almonds and feta (if using). Serve warm.
Save This dish has become a comforting favorite, often shared at family gatherings where everyone adds their own twist with extra herbs or different greens. It brings us together around the table with warm flavors and good conversation.
Serving Suggestions
Serve warm topped with extra chopped parsley, alongside grilled vegetables, or as an accompaniment to roasted meats for a complete meal.
Make It Your Own
Try swapping farro for spelt or barley, adding dried cranberries for a hint of sweetness, or using different greens depending on what's in season.
Nutrition Notes
With around 320 calories per serving, this pilaf offers balanced nutrition: fiber from the farro and greens, healthy fats from olive oil and almonds, and a touch of protein from feta.
Save Try this pilaf as a nourishing base for a weeknight meal or bring it to a potluck. Its vibrant colors and flavors will delight your guests!
Recipe Guide
- → Can I substitute farro with another grain?
Yes, spelt or barley work well as alternatives and provide a similar chewy texture and nutty flavor.
- → How do I toast almonds properly?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently for 2–3 minutes until fragrant and golden brown.
- → Is it possible to make this dish vegan?
Omit the feta cheese or replace it with a plant-based alternative to maintain a vegan-friendly version.
- → What greens work best in this pilaf?
Baby spinach, kale, or Swiss chard are excellent choices that wilt easily and complement the flavors well.
- → How should I season the pilaf?
Season with salt and freshly ground black pepper to taste, and brighten the dish with lemon zest and fresh parsley.