Farro Pilaf

IngredientsGrains, Vegetables
Menu PartSide Dish
farro pilaf

Source: Penn State University

Looking to expand beyond ordinary rice? Farro is a great textural substitution that holds up well to a pilaf preparation with fresh vegetables.


1 1/2 tsp. vegetable oil
1/4 lb. diced white onions
1/4 oz. minced garlic
6 oz. diced carrots
12 oz. diced zucchini squash
40 oz. vegan vegetable stock
12 oz. farro
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. chopped parsley


  1. Heat oil in heavy skillet over medium-high heat.
  2. Add onions and garlic and saute.
  3. Add carrots, zucchini, and farro, saute 5 minutes.
  4. Add stock, bring to boil, reduce to simmer, cover and cook until farro is tender. Add more stock if needed
  5. Season with salt and pepper, taste and adjust if needed.
  6. Plate and garnish with chopped parsley, serve.

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