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 love making this pilaf for a quick weeknight dinner. The farro gives a wonderful chewiness, while toasted almonds add irresistible crunch.
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
- Greens: 5 oz (140 g) baby spinach, kale, or chard, 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 and Season:
- 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 is always a hit with my family. Even my kids ask for seconds, especially when it&s topped with plenty of almonds and feta.
Serving Suggestions
Serve this pilaf as a main dish alongside a simple salad, or pair it with roasted vegetables for a complete meal.
Make It Vegan
Simply leave out the feta or use your favorite plant-based cheese for a totally vegan meal that&s still packed with flavor.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
Save This warm pilaf is simple, filling, and loaded with Mediterranean flavor. Your table will love every bite!
Recipe Questions
- → What is the best type of farro to use?
Pearled farro works well for this pilaf, as it cooks relatively quickly and has a tender bite while retaining chewiness.
- → Can I substitute the greens with others?
Yes, you can use baby spinach, kale, chard, or a mix for varied flavor and texture.
- → How do I toast almonds properly?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes.
- → Is feta cheese necessary in the dish?
Feta adds a salty creaminess, but it’s optional and can be omitted or replaced with a plant-based alternative to suit dietary preferences.
- → Can this pilaf be prepared ahead of time?
Yes, it can be made in advance and gently reheated. Add toasted almonds just before serving to maintain crunch.