Description
This hearty, fiber-rich farro pilaf bridges generations and flavors, delivering nutty, chewy grains infused with aromatic veggies and spices. It’s nourishing, versatile, and perfect for plant-based meal planning.
Ingredients
1 cup pearled farro, rinsed
2 ½ cups vegetable broth (low sodium preferred)
1 tablespoon extra virgin olive oil
½ yellow onion, finely diced
1 medium carrot, grated
1 rib celery, finely sliced
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
Juice of ½ lemon
Optional: bell pepper, miso broth, chopped kale/chard, chickpeas
Instructions
1. Rinse farro under cold water.
2. Heat olive oil over medium heat in a pot. Add onion, carrot, and celery. Sauté for 4-5 minutes.
3. Stir in garlic, smoked paprika, cumin, and salt. Cook for 30 seconds.
4. Add farro and stir to coat for 1 minute.
5. Pour in broth. Bring to a boil, reduce to simmer. Cover and cook 25-30 minutes.
6. Uncover, stir in lemon juice and parsley. Fluff with fork.
7. Adjust seasoning and serve warm or chilled.
Notes
Drizzle with tahini or serve alongside roasted cherry tomatoes for extra flair.
Great with grilled tofu, stuffed peppers, or as a salad base.
Freezes and reheats well — perfect for meal prep.
Seasonal variations: peas/mint in spring, grilled zucchini in summer, squash/cranberries in fall, mushrooms/sage in winter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main, Side
- Method: Stovetop
- Cuisine: Mediterranean, Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: farro, pilaf, vegan, ancient grains, healthy dinner