Farro Pilaf
Farro is an ancient whole grain known for its nutty flavor, chewy texture, and impressive nutritional profile. Packed with fiber, protein, and essential nutrients like magnesium, zinc, and B vitamins, farro supports digestive health, sustained energy, and muscle function. As a complex carbohydrate with a low glycemic index, it helps regulate blood sugar levels and keeps you feeling full longer, making it a smart, wholesome addition to a balanced diet.
This recipe can be made as a side dish, or it can be used as a base and add other ingredients to make an entrée. Goes great topped with chicken, seafood, or steak. You can serve immediately or make ahead of time, spread out on a sheet pan, then cool in the refrigerator. Once cooled, portion into Ziploc bags or plastic containers and reheat during the week. Use within 7 days of cooking.
Ingredients
Yields 4 - 6 servings
2 TBL unsalted butter
1 cup yellow onion, ¼ inch dice
¼ cup celery, ¼ inch dice
¼ cup carrots, ¼ inch dice
2 TBL garlic, fine chop
6 each thyme sprigs
2 cups farro
3 cups chicken stock
2 each bay leaves
1 tsp kosher salt
½ tsp black pepper
2 TBL unsalted butter
2 TBL parsley, fine chop
Method
1. Heat butter in a large skillet. Add onion, celery, and carrots and sauté over low heat until soft. (about 10 minutes)
2. Add garlic and thyme sprigs and stir until fragrant (1 minute).
3. Add farro and cook while stirring for 1 minute.
4. Add chicken stock and bay leaves. Bring to a boil.
5. Cover with a tight-fitting lid and turn the heat to a low simmer.
6. Cook for 25 - 30 minutes or until you no longer hear the water bubbling in the bottom of the pan.
7. Turn the heat off, leave covered and allow to rest for 5 minutes.
8. Remove lid and remove bay leaves and thyme stems.
9. Add salt, pepper, and butter and stir until melted.
10. Add parsley and stir, then serve