Save to Pinterest 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 warm pilaf has become one of my favorite weeknight meals whenever I want something satisfying without feeling heavy. The earthy farro and crisp almonds mingle beautifully with lemon zest and vibrant greens, making it a go-to for simple gatherings or cozy solo dinners.
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
- Baby spinach, kale, or chard: 5 oz (140 g), roughly chopped
- Fresh parsley: 1/2 cup (60 g), chopped
- Lemon zest: From 1 lemon
- Sliced almonds: 1/3 cup (35 g)
- Crumbled feta cheese (optional): 1/4 cup (25 g)
- 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.
- Sauté Onion and Garlic:
- 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 Pilaf:
- 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 to Pinterest This pilaf is a hit during our family Sunday lunches, where everyone helps chop the greens and shares stories as the farro simmers away. Even picky eaters love this dish, especially with extra toasted almonds on top!
Serving Suggestions
This pilaf shines as a vegetarian main with a squeeze of fresh lemon or makes a colorful side paired with roasted chicken or fish.
Variations
Swap the farro for spelt or barley, or add dried cranberries for a sweet-tart kick. Try mixing in other greens like beet tops or watercress.
Nutrition Highlights
Each serving provides about 320 calories, 13 g fat, 43 g carbohydrates, and 9 g protein, making it a balanced, wholesome choice for most diets.
Save to Pinterest Enjoy this pilaf warm, garnished with extra fresh herbs for color. It reheats well for lunch the next day too!
Common Questions
- → What is the best grain choice for this dish?
Farro is ideal for its nutty flavor and chewy texture, but spelt or barley can be used as alternatives.
- → How do toasted almonds enhance the dish?
Toasting almonds brings out their natural oils and a deeper crunch, adding texture contrast and a warm, nutty aroma.
- → Can I use different greens in this pilaf?
Yes, baby spinach, kale, or chard all work well, adding subtle variations in flavor and nutrition.
- → What cooking method brings out the best flavor in the greens?
Sautéing the greens briefly with garlic and onion preserves their tenderness while blending savory aromas.
- → How important is the lemon zest in this dish?
Lemon zest adds a fresh, bright note that balances the earthiness of farro and richness of toasted almonds perfectly.
- → Is feta cheese necessary for the final garnish?
Feta is optional; it adds a creamy, tangy finish, but the dish remains flavorful and satisfying without it.