Jenni's Italian Farro Pilaf
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Description
This is a versatile dish. Substitute rice for farro if needed (though farro is worth hunting for) or add a pound of meat (diced chicken works well) to make this a main dish for 4.
Ingredients
- 1 cup semi-pearled farro, rinsed
- 2 teaspoons chicken bouillon
- 2 cups water
- ⅔ cup sun-dried tomatoes packed in olive oil with garlic, drained and chopped
- 1 (8 ounce) package fresh mushrooms, cubed
- 1 tablespoon dried basil
- 1 pound yellow squash, cubed
- ¼ cup grated Parmesan cheese
Directions
- 1. Bring farro, chicken bouillon, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and the liquid has been absorbed, 20 to 25 minutes. Drain any excess water.
- 2. Cook and stir sun-dried tomatoes and mushrooms with basil in a skillet over medium heat until mushrooms are slightly softened, about 5 minutes. Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes. Sprinkle farro pilaf with Parmesan cheese.
Nutrition Facts
serving: 6 servings
calories: 161.5 kcal
carbohydrates: 29.6 g
protein: 7.5 g
saturated fat: 0.9 g
cholesterol: 2.9 mg
sodium: 101.1 mg
fiber: 2.1 g
sugar: 2.3 g
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