Farro Pilaf with Caramelized Onions and Thyme

Farro Pilaf with Caramelized Onions and Thyme

Nutty farro simmers to a chewy bite while onions slowly deepen into sweet, golden strands.

Total 1 hr 5 min Makes 6 servings Calories 295/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy

This pilaf pairs chewy whole-grain farro with slow-cooked onions for a savory-sweet depth, finished with fresh thyme and a splash of broth for richness. It works well as a hearty side for roasted meats or as a light vegetarian main with a salad. The technique of caramelizing onions low and slow rewards patience with a deeply flavorful base.

Ingredients

  • 1 1/2 cups farro, rinsed
  • 3 cups vegetable broth
  • 3 tablespoons olive oil
  • 3 yellow onions, thinly sliced
  • 1/2 teaspoon sugar
  • 2 tablespoons butter
  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat 2 tablespoons olive oil and the butter in a 9-inch skillet over medium-low heat. Add the sliced onions and sugar, stirring to coat.

  2. Cook the onions, stirring occasionally, until deeply golden and caramelized, 35 to 40 minutes. Reduce heat if they begin to brown too quickly.

  3. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Remove from heat and set aside.

  4. In a 6-quart saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the rinsed farro and toast, stirring, for 2 minutes.

  5. Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the farro is tender and chewy, 25 to 30 minutes.

  6. Drain any excess liquid from the farro if needed, then fold in the caramelized onion mixture.

  7. Stir in the Parmesan cheese and adjust salt and pepper to taste.

  8. Transfer to a serving dish and garnish with chopped parsley before serving warm.

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Farro Pilaf with Caramelized Onions and Thyme

This pilaf pairs chewy whole-grain farro with slow-cooked onions for a savory-sweet depth, finished with fresh thyme and a splash of broth for richness. It works well as a hearty side for roasted meats or as a light vegetarian main with a salad. The technique of caramelizing onions low and slow rewards patience with a deeply flavorful base.

1 hr 5 min 6 servings 295 cal

Ingredients

  • 1 1/2 cups farro, rinsed
  • 3 cups vegetable broth
  • 3 tablespoons olive oil
  • 3 yellow onions, thinly sliced
  • 1/2 teaspoon sugar
  • 2 tablespoons butter
  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Heat 2 tablespoons olive oil and the butter in a 9-inch skillet over medium-low heat. Add the sliced onions and sugar, stirring to coat.

  2. 2

    Cook the onions, stirring occasionally, until deeply golden and caramelized, 35 to 40 minutes. Reduce heat if they begin to brown too quickly.

  3. 3

    Stir in the garlic and thyme and cook until fragrant, about 1 minute. Remove from heat and set aside.

  4. 4

    In a 6-quart saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the rinsed farro and toast, stirring, for 2 minutes.

  5. 5

    Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the farro is tender and chewy, 25 to 30 minutes.

  6. 6

    Drain any excess liquid from the farro if needed, then fold in the caramelized onion mixture.

  7. 7

    Stir in the Parmesan cheese and adjust salt and pepper to taste.

  8. 8

    Transfer to a serving dish and garnish with chopped parsley before serving warm.