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.
This pilaf became a staple at my family table each fall when we wanted a lighter meal that still felt cozy. The mix of farro and greens is satisfying, and the crunchy almonds add a special touch my kids love.
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
- Fresh 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
- 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, 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.
- Cook Aromatics:
- 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.
- Wilt Greens:
- Add chopped greens to the skillet. Cook, stirring, until just wilted, 2–4 minutes.
- Combine & Season:
- 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.
Save On evenings when friends joined us, this pilaf was a dish everyone gathered around. My kids would help sprinkle the almonds just before serving, and it always brought everyone together.
Make It Vegan
For a vegan version, simply omit the feta or choose plant-based cheese. The pilaf remains creamy and full of flavor thanks to the lemon zest and toasted almonds.
Serving Suggestions
This pilaf works beautifully as a main or hearty side. Try it with roasted chicken, fish, or just a simple lemon wedge and extra herbs for a dinner that hits all the right notes.
Get Creative
Swap farro for barley or spelt based on what you have, or toss a handful of dried cranberries in for a sweet-tart accent. Play with different greens for color and nutrition.
Save This pilaf is just as delicious warm or at room temperature. Enjoy leftovers for lunch or as an easy weeknight dinner.
Cooking Questions
- → Can I substitute farro with other grains?
Yes, spelt or barley work well as alternatives, offering similar nutty flavors and textures.
- → How do I toast the almonds without burning them?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently for 2-3 minutes until golden and fragrant.
- → What greens work best in this dish?
Baby spinach, kale, or chard are ideal, providing tender yet flavorful leafy greens that wilt nicely.
- → Can I make this dish vegan-friendly?
Omit the feta cheese or substitute it with a plant-based cheese to keep it vegan-friendly.
- → How should I adjust seasoning for best flavor?
Season with salt and freshly ground black pepper to taste. Lemon zest also adds brightness that elevates the dish.