Farro Pilaf


by Heather Harris Brady

Due to some technical/computer difficulties yesterday I couldn’t get this portion of the recipe added to yesterday’s post. So I’m putting it in today instead. Farro is the oldest cultivated grain in the world, resistant to diseases and willing to tolerate poor soils. It’s high in fiber, protein and packed with vitamins and minerals. While it is lower in gluten it is not gluten free. Straight-from-the-field grain is extremely tough and requires a lot of soaking. However, if you look for precooked or pearled farro, you can have it ready in about 15 minutes.

This is a very kid-friendly pilaf. If I were making it just for me I would throw some diced onions in with the carrots and some additional seasoning. We had about half of it left over, which I tossed with 1/3 c. grated parmesan cheese and warmed it through for lunch the next day.

Farro Pilaf, Makes about four generous servings

One 8.5 oz package precooked farro

1/3 c. baby carrots, cut in small dice

1 small zucchini, cut in small dice

Cook your farro according to package directions and drain. Set aside.

Saute the carrots in 2 T. olive oil until crisp-tender, about six minutes.


Add the zucchini.


Cook for two minutes and then add the farro.


Toss with butter and season to taste. Serve. Cover and refrigerate any leftovers. This pilaf would also be great wrapped in flatbread (see below) with some grilled chicken.

One year ago: Yogurt Flatbread (Naan)



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