Farro and Sun-Dried Tomato Pilaf with Garlic

Farro and Sun-Dried Tomato Pilaf with Garlic

Nutty farro simmers with garlic and sun-dried tomatoes for a chewy, savory pilaf.

Total 50 min Makes 4 servings Calories 340/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy

Whole farro is toasted then simmered in broth until tender and chewy, with sun-dried tomatoes lending a tangy, concentrated sweetness and plenty of garlic rounding out the flavor. Finished with fresh herbs and a splash of the tomato oil, it works as a hearty side for roasted meats or a light vegetarian main tossed with greens or cheese.

Ingredients

  • 1 1/2 cups whole farro, rinsed
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 small yellow onion, diced
  • 3 cups vegetable broth
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice

Method

  1. Heat olive oil in a 6-quart saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes.

  2. Add the minced garlic and crushed red pepper flakes, and cook until fragrant, about 1 minute.

  3. Add the rinsed farro and toast, stirring frequently, until lightly golden and fragrant, about 3 minutes.

  4. Stir in the sun-dried tomatoes, vegetable broth, salt, and black pepper. Bring to a boil.

  5. Reduce heat to low, cover, and simmer until the farro is tender and most of the liquid is absorbed, 30 to 35 minutes.

  6. Remove from heat and let stand, covered, for 5 minutes to finish absorbing liquid.

  7. Fluff the farro with a fork, then stir in the Parmesan cheese, parsley, and lemon juice. Taste and adjust salt and pepper before serving.

Rate this recipe

★ 4.4 (1)

Farro and Sun-Dried Tomato Pilaf with Garlic

Whole farro is toasted then simmered in broth until tender and chewy, with sun-dried tomatoes lending a tangy, concentrated sweetness and plenty of garlic rounding out the flavor. Finished with fresh herbs and a splash of the tomato oil, it works as a hearty side for roasted meats or a light vegetarian main tossed with greens or cheese.

50 min 4 servings 340 cal

Ingredients

  • 1 1/2 cups whole farro, rinsed
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 small yellow onion, diced
  • 3 cups vegetable broth
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice

Method

  1. 1

    Heat olive oil in a 6-quart saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes.

  2. 2

    Add the minced garlic and crushed red pepper flakes, and cook until fragrant, about 1 minute.

  3. 3

    Add the rinsed farro and toast, stirring frequently, until lightly golden and fragrant, about 3 minutes.

  4. 4

    Stir in the sun-dried tomatoes, vegetable broth, salt, and black pepper. Bring to a boil.

  5. 5

    Reduce heat to low, cover, and simmer until the farro is tender and most of the liquid is absorbed, 30 to 35 minutes.

  6. 6

    Remove from heat and let stand, covered, for 5 minutes to finish absorbing liquid.

  7. 7

    Fluff the farro with a fork, then stir in the Parmesan cheese, parsley, and lemon juice. Taste and adjust salt and pepper before serving.