Savory Herbed Farro Pilaf
A nutty, chewy ancient grain side dish infused with aromatic vegetables and fresh thyme
Why This Recipe Works
Farro’s resilient texture makes it a superior choice for a stovetop pilaf, as it maintains a satisfying chew while soaking up the aromatics. This simple technique of toasting the grain before simmering builds a deep, nutty foundation that pairs perfectly with the bright finish of lemon and parsley.
Instructions
Combine the onion, carrot, oil, and salt in a large saucepan. Cover and cook over medium-low heat until the vegetables are softened and translucent, 8 to 10 minutes, stirring occasionally to ensure they don't brown.
Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
Add the farro to the pan and cook, stirring frequently, until the grains look lightly toasted and smell nutty, about 2 minutes.
Pour in the broth and water and bring the mixture to a simmer. Reduce the heat to low and continue to simmer, stirring often, until the farro is tender but still has a slight chew, 20 to 25 minutes.
Stir in the parsley and lemon juice. Season with salt and pepper to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days.
Can I make this ahead of time?
The vegetables can be chopped 1 day ahead and stored in the refrigerator. The farro can be cooked 1 day ahead and reheated.
