Farro Pilaf with Toasted Nuts

Warm farro pilaf mixed with toasted nuts and herbs, garnished with parsley.

No ratings yet

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.

Prep Time10

Cook Time30

Resting Time5

Total Time45

Course: Side Dish

Cuisine: American

Keyword: farro pilaf

Servings:

Calories: 215kcal

Author: Valerie Brunmeier

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

*Use vegetable broth to keep this recipe vegetarian or vegan.

Storage

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.

Nutrition