Pin It 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 first made this pilaf on a chilly evening looking for a nourishing vegetarian dish that would also impress my friends. The combination of toasted almonds and bright greens creates a comforting bowl that is both hearty and refreshing.
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 (optional): 1/4 cup (25 g)
- 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.
- 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 pilaf:
- 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.
Pin It This pilaf has become a staple at family dinners especially when we gather for Mediterranean-inspired meals. Everyone enjoys personalizing their bowls with extra herbs or cheese.
How to Make It Vegan
Simply omit the feta cheese or swap with your favorite plant-based cheese for a vegan bowl bursting with flavor.
Serving Suggestions
Serve this pilaf as a main dish or alongside roasted vegetables. It pairs especially well with grilled halloumi or lemon-baked fish.
Make Ahead Tips
You can prepare the pilaf a day ahead. Gently reheat with a splash of broth before serving and add almonds just before serving for maximum crunch.
Pin It This farro pilaf brings warmth and bright flavors to your table any night of the week. Enjoy it as a wholesome vegetarian centerpiece.
Recipe Questions & Answers
- → What is the best grain to use for this pilaf?
Farro is preferred for its nutty flavor and chewy texture, but spelt or barley can be used as alternatives to achieve similar results.
- → How do you toast almonds properly?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently for 2 to 3 minutes until golden and fragrant, then remove promptly to avoid burning.
- → Can I use other leafy greens besides spinach and kale?
Yes, chard or other tender leafy greens work well, offering varied textures and nutritional benefits while complementing the pilaf.
- → What is the role of lemon zest in this dish?
Lemon zest adds a fresh, bright citrus note that balances the richness of the grains and toasted nuts, enhancing overall flavor complexity.
- → How can I make this dish vegan-friendly?
Simply omit the feta cheese or substitute with a plant-based alternative to keep the dish rich and dairy-free.