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 made this pilaf for a weekday family dinner and loved how flexible it was, welcoming any greens on hand. My kids enjoyed the nutty crunch from the almonds, and everyone had second helpings. It quickly became a staple in our kitchen rotation.
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
- 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, simmer for 25–30 minutes until tender and liquid is absorbed. Drain excess liquid if needed.
- Toast almonds:
- Meanwhile, heat a large skillet over medium heat. Add sliced almonds, toast stirring frequently until golden and fragrant (2–3 minutes). Transfer to a small bowl.
- Cook aromatics:
- In the same skillet, heat olive oil over medium heat. Add onion, cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Wilt greens:
- Add chopped greens to the skillet, cook stirring until just wilted, 2–4 minutes.
- Combine pilaf:
- Stir in cooked farro, parsley, and lemon zest. Season with salt and pepper to taste. Warm through for 1–2 minutes.
- Garnish & serve:
- Remove from heat. Sprinkle with toasted almonds and feta if using. Serve warm.
Save We now serve this pilaf for family gatherings with a squeeze of lemon on each plate. Even picky eaters appreciate its comforting bite when sprinkled with a handful of almonds.
Serving Suggestions
Pair with roasted vegetables or grilled chicken for a complete meal, or enjoy as a hearty vegetarian main with crusty bread.
Ingredient Swaps
Switch out farro for barley or spelt, and use any fresh herbs you prefer. Vegan cheese can replace feta for a dairy-free option.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if needed to loosen.
Save This pilaf brings warmth and versatility to your table, ready in under an hour and sure to please vegetarians and omnivores alike.
Recipe Questions & Answers
- → What grain can substitute farro in this dish?
Spelt or barley can be used instead of farro, providing a similar chewy texture and nutty flavor.
- → How are the almonds prepared for the pilaf?
Sliced almonds are toasted in a dry skillet over medium heat until golden and fragrant, enhancing their crunch and taste.
- → Can I use different greens in this pilaf?
Yes, baby spinach, kale, or chard all work well, offering tender textures and earthy flavors.
- → Is there a way to add a fresh, bright flavor to the pilaf?
Adding lemon zest and fresh parsley provides a refreshing brightness that balances the richness of the grains and nuts.
- → How long should the farro be cooked for optimal texture?
Simmer farro in vegetable broth for 25 to 30 minutes until tender but still chewy, ensuring it absorbs the liquid fully.
- → What is a simple way to make this dish vegan?
Omit the feta cheese or substitute it with a plant-based alternative to keep the dish vegan-friendly.