Best 5 Farro Pilaf Recipes

FARRO PILAF

Steps:

• Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

CREAMY FARRO PILAF WITH WILD MUSHROOMS

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.
• Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.
• Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.

HERBED FARRO PILAF

Steps:

• In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
• Top with the parsley and thyme, fluff with a fork and serve.

JENNI'S ITALIAN FARRO PILAF

Steps:

• 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.

FARRO AND HERB PILAF WITH SAUSAGE, MUSHROOMS AND SPINACH

Steps:

• Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes. Add broth and bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes. Meanwhile, heat remaining 1/2 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes. Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes. Remove skillet from the heat and stir in spinach until wilted. Season with salt and pepper. Stir parsley, oregano, salt and pepper into pot with farro, then spoon onto plates. Top with sausage-mushroom mixture and serve.