This Farro Pilaf with Toasted Nuts is an easy, hearty side with great texture and flavor. Chewy farro, warm herbs, and crunchy toasted nuts make it a reliable choice for both holiday meals and everyday dinners.
I’ve been swapping plain old rice for this Farro Pilaf lately and it has won me over in a big way. I made it this week with Apricot Glazed Pork Tenderloin and it was an exceptionally delicious meal.
Farro is an ancient whole grain with a pleasantly chewy texture and a mild, nutty flavor. It’s naturally high in fiber and provides a good boost of protein, which makes it a satisfying, hearty side dish. For this recipe, I added toasted nuts and fresh herbs for even more texture and some great flavor.
Ingredients
- Farro: Use pearled or semi-pearled farro for this recipe. Pearled farro cooks the fastest and is the most tender. Semi-pearled farro takes slightly longer but still works well. Whole farro is not recommended here since it requires a much longer cooking time.
- Broth: Chicken or vegetable broth both work. Using broth instead of water adds more flavor to the farro as it cooks.
- Toasted nuts: Pecans, walnuts, or sliced almonds add great texture and a subtle nutty flavor. Toasting them briefly before adding makes a big difference.
- Fresh herbs: Parsley and thyme brighten the dish and balance the richness of the farro and nuts. You can substitute dried thyme if needed.
- Onion and garlic: These form the flavor base and give the pilaf a savory, aromatic start.
How to Make Farro Pilaf with Toasted Nuts
Before beginning, toast the nuts in a small skillet over medium heat for a few minutes, just until warm and fragrant and allow them to cool a bit before chopping.
- Sauté the aromatics. Heat the olive oil over MEDIUM heat and cook the diced onion until softened, then add the garlic and cook briefly until fragrant.
- Toast the farro. Stir the farro into the pan and cook for a minute or two to lightly toast the grains and enhance their nutty flavor.
- Add the broth and simmer. Pour in the broth, season with salt and pepper, bring to a boil, then reduce heat, cover, and simmer until the farro is tender and the liquid is absorbed.
- Finish and fluff. Let the farro rest briefly, then fluff with a fork and stir in the herbs and toasted nuts before serving.
Tips for Success
Rinsing the farro: Pearled and semi-pearled farro typically does not need to be rinsed. Many brands, including Bob’s Red Mill pearled farro, are already cleaned and processed, so rinsing is optional. Always check the package directions. If rinsing is recommended, do so before cooking. If not, you can proceed with the recipe as written.
Toasting the farro matters: Lightly toasting the farro in oil before adding the broth enhances its nutty flavor and helps the grains hold their texture.
Cooking time can vary: Farro can vary by brand, so the cooking time isn’t always exact. Start checking it about 10 minutes before the end of the cooking time to see how quickly the liquid is being absorbed and whether the farro is tender.
Let it rest before fluffing: Resting the farro briefly after cooking allows it to finish absorbing moisture and improves the final texture.
Storage Tips
Store leftover Farro Pilaf in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen it as needed.
This pilaf can also be made ahead. Prepare it as directed, let it cool completely, then refrigerate. Reheat just before serving and fluff with a fork, adding a little broth if needed to refresh the texture.
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Farro Pilaf with Toasted Nuts
Ingredients
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- 1 cup farro, pearled or semi-pearled
- 2 cups low-sodium broth, *chicken or vegetable
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 to 2 tablespoons chopped fresh parsley, plus more for garnish
- ½ teaspoon fresh thyme leaves, or ¼ teaspoon dried thyme, or to taste
- ½ cup toasted nuts, pecans, walnuts, or sliced almonds, chopped
Instructions
- Before beginning, toast the nuts in a small skillet over MEDIUM heat for a few minutes, just until warm and fragrant. Let them cool a bit, then roughly chop.
- Heat the olive oil in a medium saucepan over MEDIUM heat. Add the onion and cook for 3 to 4 minutes, until softened, but not browned. Add the garlic and cook for 30 seconds.
- Stir in the farro and cook for 1 to 2 minutes to lightly toast.
- Add the broth, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, or until the broth has been absorbed and the farro is tender and chewy.
- Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
- Stir in parsley, thyme, and nuts . Taste and adjust seasoning with additional salt and thyme, if needed.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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