Pin it 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.
This recipe was inspired by a chilly evening when I wanted something filling yet refreshing. The combination of toasted almonds and fresh lemon zest gives the pilaf a lovely Mediterranean twist.
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
- Greens (spinach, kale, or chard): 5 oz (140 g), roughly chopped
- Parsley: 1/2 cup (60 g), chopped
- Lemon zest: Zest of 1 lemon
- Sliced almonds: 1/3 cup (35 g)
- Feta cheese (optional): 1/4 cup (25 g), crumbled
- Black pepper: Freshly ground, to taste
- Salt: To taste
Instructions
- Cook Farro:
- In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat, cover, and 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 and toast, stirring frequently, until golden and fragrant (2–3 minutes). Transfer to a small bowl.
- Sauté Vegetables:
- In the same skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Cook Greens:
- Add chopped greens to the skillet. Cook, stirring, until just wilted, 2–4 minutes.
- Combine Ingredients:
- Stir in cooked farro, parsley, and lemon zest. Season with salt and pepper to taste. Warm through for 1–2 minutes.
- Finish & Serve:
- Remove from heat. Sprinkle with toasted almonds and feta (if using). Serve warm.
Pin it My family loves eating this together for a relaxed weeknight dinner. Even kids enjoy the gentle crunch of the almonds and bright flavor from the lemon.
Required Tools
Medium saucepan with lid, large skillet, wooden spoon, sharp knife, cutting board
Allergen Information
Contains wheat (farro), tree nuts (almonds), and milk (feta, if used). Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 320, Total Fat: 13 g, Carbohydrates: 43 g, Protein: 9 g
Pin it This pilaf brings together simple ingredients for a satisfying meal. Enjoy the balance of earthy grains, fresh greens, and nutty crunch with every bite.
Common Questions
- → What type of grains can I use besides farro?
Spelt or barley work well as substitutes, offering similar texture and nutty flavors.
- → How do I toast the almonds properly?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes.
- → Can I make this dish vegan?
Yes, simply omit the feta or use a plant-based cheese to keep it vegan-friendly.
- → What greens are best for this pilaf?
Baby spinach, kale, or Swiss chard add tender texture and vibrant color when cooked just until wilted.
- → How should I season the pilaf?
Season with salt, freshly ground black pepper, and add lemon zest to brighten the dish naturally.