How to make Farro Pilaf? (Nutty Texture and Full of flavor)

A great alternative to regular rice pilaf that has a nutty texture and lots of flavors is farro pilaf.

Pilaf pairs well with various kinds of proteins, including pig, chicken, and beef. It can also be served on its own as a filling vegetarian main dish.

Describe Pilaf.

We enjoy sharing unique and unusual recipes for grains other than the usual white rice, brown rice, or quinoa since we love all sorts of nutritious grains.

Ancient wheat grain farro often called emmer wheat, has a distinctive chewy texture and nutty flavor. It is a nutritious whole wheat grain that is rich in vitamins and fiber, making it a great substitute for pasta salads.

• Like barley, farro is a good cold salad option and holds up nicely in soups and stews.
• We enjoy leftover farro with vegetables and dressing as a salad in addition to serving it hot or heated.
• We keep things straightforward but feel free to tack on your preferred flavors, such as more herbs or mushrooms.

Ingredients

Pilaf refers to any grain that has been cooked with broth, a variety of vegetables, and seasonings.

GRAINS Orzo is used in our farro pilaf during cooking to create texture and contrast. Orzo is a delicate pasta that is around the size of rice.

BROTH Chicken broth can be purchased in a carton for convenience, but if you make your own chicken stock, feel free to use that instead.

VEGETABLES AND SPICES Our Farro Pilaf has all the right tastes thanks to the finely chopped carrots and a few savory herbs and spices.

Variations

We also enjoy adding colorful veggies, such as sun-dried tomatoes, sliced mushrooms, chopped broccoli or cauliflower, or green peas.

Creating Farro Pilaf

Making farro pilaf is as simple as 1, 2, 3.

1. Butter-sautéd onion and garlic. Add the broth, carrots, farro, and orzo.
2. The farro should be simmered as directed in the recipe below until soft.
3. After letting it sit for a while, fluff it with a fork and add salt, chopped parsley, and almonds.

Farro Pilaf in a pressure cooker

1. Set Cook onion and garlic in butter in the instant pot till tender. Add the Farro and orzo, and toast for 6 minutes, or until the grains are fragrant and gently toasted.
2. Add the broth and the carrot shreds. Lock lid and set for 4 minutes on manual (high pressure).
3. Steam will naturally release for 12 to 15 minutes. Add almonds and parsley after lifting lid. Give the pilaf about five minutes to settle, then fluff with a fork and serve right away.

How to Make the Perfect Pilaf

• Before cooking, thoroughly rinse the farro since, like dried beans, it may include microscopic pieces of detritus.
• Before including them in the pilaf, toast the almonds in a sauté pan. When nuts are toasted, their flavor is enhanced and some of their natural oil is burned off, keeping the nuts crisp.
• Farro tastes better when it is cooked or toasted in a skillet before being combined with other ingredients.

Leftovers

Farro Pilaf keeps for about 5 days in the refrigerator when stored in an airtight container. Use the microwave to reheat.

The leftovers can be blended with a bag of vegetable medley to create a brand-new side dish, added to a soup or stew, or both!

Additionally, as a cold salad, you may put it in a pita pocket with some of our Tzatziki Cucumber Yogurt Dip.

Serving suggestions

• Herb-crusted pork tenderloin
• Excellent Sirloin Tip Roast
• Lamb chops that only require 10 minutes on the grill
• Greek Chicken on a Sheet Pan

Farro Pilaf

Farro Pilaf is a quick, tasty side dish that goes well with chicken, beef, and pig entrees of many kinds!

Ingredients

• 2 tablespoons butter
• ½ onion finely diced
• 1 clove garlic minced
• ¾ cup farro
• ⅓ cup orzo
• 14 ½ ounces chicken broth (1 can)
• 2 tablespoons carrot shredded
• 2 tablespoons slivered almonds toasted
• ⅛ teaspoon salt
• 2 tablespoons parsley

Instructions

1. Drain after giving the farro a cold water rinse.
2. In a medium saucepan, melt butter. For about 3 minutes, add the onion and garlic and simmer until tender.
3. For about 6 minutes, add the farro and orzo and cook until just lightly browned and tasting nutty.
4. Add carrots and broth.
5. When the farro is tender, after the liquid is absorbed for 30 to 35 minutes, bring to a boil, cover, and lower heat to a simmer.
6. Disconnect the heat source and cover. 5. Minutes of rest.
7. Almonds, parsley, and salt are stirred in after you fluff with a fork.

Nutrition information

Calories: 273 | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 510mg | Potassium: 310mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1607IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 2mg