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 cozy dinners or potlucks. Farro adds a wonderful nutty flavor, and toasted almonds bring just the right crunch for texture. It always disappears fast!
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 (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, reduce heat, cover, and simmer for 25–30 minutes until tender and liquid is absorbed. Drain excess liquid if needed.
- Toast Almonds:
- While the farro cooks, 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 Vegetables:
- 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.
- Add Greens:
- Add chopped greens to the skillet. Cook, stirring, until just wilted, 2–4 minutes.
- Combine & Season:
- 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.
Save This pilaf made our spring family lunch extra special and even picky eaters loved the crunch of the almonds.
Serving Ideas
This pilaf works beautifully as a hearty main or a vibrant side. Try pairing with roasted chicken or fish or enjoy on its own for a nourishing lunch.
Make It Vegan
Omit the feta or use a plant-based cheese for a completely vegan version without sacrificing any flavor.
Flavor Variations
Add a handful of dried cranberries for a sweet-tart note or experiment with different greens like arugula for a peppery kick.
Save This simple pilaf is easy enough for weeknights but elegant for guests. Enjoy the nourishing flavors in every bite!