Pin 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.
When I first made this pilaf, I was amazed at how quickly it came together and how satisfying every bite felt. The toasted almonds add an irresistible crunch that always draws compliments at the dinner 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
- Freshly ground black pepper: To taste
- Salt: To taste
Instructions
- Simmer 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.
- Sauté 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 Pilaf:
- 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.
Pin Sharing this pilaf for our Sunday family lunch brings everyone together, and even picky eaters always come back for seconds. The mix of textures and flavors makes it a frequent request for gatherings.
Swap Suggestions
Swap farro for spelt or barley if you prefer, and add a handful of dried cranberries for a sweet-tart touch.
Serving Ideas
Serve as a main dish with a light salad or alongside roasted chicken or fish for a more substantial meal.
Nutrition
Each serving has approximately 320 calories, 13 g total fat, 43 g carbohydrates, and 9 g protein.
Pin Enjoy this nourishing pilaf warm for the best texture and flavor. Leftovers keep well in the fridge for easy lunches all week.
Recipe Q&A
- → What is the best way to cook farro for this dish?
Simmer farro gently in vegetable broth until tender and most liquid is absorbed, about 25-30 minutes. Drain excess liquid if needed for perfect texture.
- → Can I substitute the greens used in the pilaf?
Yes, baby spinach, kale, or chard work beautifully to provide tender texture and vibrant color, each adding a slightly different flavor profile.
- → How do I get the almonds to be perfectly toasted?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently for 2-3 minutes until golden and fragrant without burning.
- → Is there a way to make this dish vegan-friendly?
Omit the feta cheese or substitute with a plant-based alternative for a flavorful vegan variation that maintains the dish’s richness.
- → What dishes pair well with this pilaf?
This pilaf complements roasted chicken, fish, or can be enjoyed alone as a wholesome vegetarian main or side dish.