Jenni's Italian Farro Pilaf

Jenni's Italian Farro Pilaf

by Laura Aguilar 1 year ago
5 (9)
40 minutes
161.5 kcal
29.6 g carbs
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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. 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. 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