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 enjoy making this pilaf for weeknight dinners when I want something filling but fresh. The farro’s texture and the toasted almonds always make it a family favorite.
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)
- Crumbled feta cheese: 1/4 cup (25 g), optional
- Freshly ground black pepper: 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.
- 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 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 pilaf was a hit at our last family potluck. Even picky eaters went back for seconds thanks to the crunchy almonds and zing from the lemon zest.
Required Tools
Medium saucepan with lid, large skillet, wooden spoon, sharp knife, cutting board
Allergen Information
Contains wheat (farro), tree nuts (almonds), and milk (feta, if used). Always check ingredient labels to avoid hidden allergens.
Nutritional Information
Calories per serving: 320. Total fat: 13 g. Carbohydrates: 43 g. Protein: 9 g.
Save Serve this pilaf warm, garnished with fresh herbs for a wholesome finish. Perfect as a main or alongside simple roasted veggies.
Recipe FAQ
- → Can I substitute farro with other grains?
Yes, spelt or barley can be used instead of farro, providing similar texture and flavor profiles.
- → What greens work best in this dish?
Baby spinach, kale, or chard all complement the pilaf well, offering tender wilted textures and fresh flavors.
- → How do I toast almonds properly?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently until they're golden and fragrant, about 2–3 minutes.
- → Is the lemon zest essential for taste?
Yes, lemon zest adds a bright citrus note that enhances the overall flavor balance of the pilaf.
- → Can this dish be made vegan?
Omit the feta cheese or use a plant-based alternative to keep the dish vegan-friendly without sacrificing richness.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.