A Cozy Bowl of Wholesome Goodness!
Looking for a meal that’s as nourishing as it is delicious? You’ve found it! This Hearty Farro Pilaf is a celebration of textures and flavors, from the nutty, chewy bite of pearled farro to the earthy kale, sweet bursts of cranberry, and rich, buttery pine nuts. We’re using pearled farro, which is a fantastic time-saver—it cooks up quickly without any pre-soaking, making this elegant dish totally achievable on a busy weeknight. It’s a vibrant, satisfying, and completely vegan meal that will warm you from the inside out.
Ingredients
• For the Farro
• 1 Tbs. olive oil / 15 ml
• 1 medium carrot, cut in half
• 1 celery rib, cut in half
• ½ small onion
• 1¼ cups pearled farro / 250 g
• 4 cups no-chicken broth or water / 960 ml
• For the Pilaf
• 2 Tbs. olive oil / 30 ml
• ½ medium onion, diced / ⅔ cup / 110 g
• ½ lb. kale, center stem removed, chopped / 4 packed cups / 225 g
• 2 cloves garlic, minced / 2 tsp.
• ½ tsp. Aleppo pepper or ¼ tsp. red pepper flakes
• ½ cup dried cranberries / 75 g
• ⅓ cup toasted pine nuts / 45 g
• Salt and black pepper, to taste
Instructions
1. Begin by preparing the farro. Heat 1 Tbs. of olive oil in a medium saucepan over medium-high heat. Add the carrot, celery, and half onion. Cook for 3 to 5 minutes, allowing the vegetables to start browning and release their flavor.
2. Add the pearled farro to the saucepan, stirring to coat the grains in the aromatic oil. Pour in the broth or water, and bring the mixture to a simmer.
3. Reduce the heat to low, cover the saucepan, and cook for 20 minutes, or until the farro is just tender. Drain any excess liquid and discard the carrot, celery, and onion pieces. Set the cooked farro aside.
4. To make the pilaf, heat the remaining 2 Tbs. of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 5 to 7 minutes until softened and translucent.
5. Add the chopped kale to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the kale has wilted but still retains a vibrant green color.
6. Reduce the heat to medium. Stir in the minced garlic and Aleppo pepper (or red pepper flakes) and cook for 1 minute more, until fragrant.
7. Add the cooked farro to the skillet with the kale and onions. Sauté for 3 to 5 minutes, stirring to combine everything and warm the farro through.
8. Remove the skillet from the heat. Stir in the dried cranberries and toasted pine nuts. Season with salt and pepper to your liking and serve warm.
Nutritional Information
• Nutrition Information
• Yield: Serves 6
• Calories: 329
• Protein: 10 g
• Total Fat: 13 g
• Saturated Fat: 1 g
• Carbohydrates: 49 g
• Cholesterol: 0 mg
• Sodium: 370 mg
• Fiber: 6 g
• Sugar: 10 g
Pro Tips
• Don’t skip toasting the farro in the first step. This simple action deepens its nutty flavor and adds a wonderful aromatic quality to the finished dish.
• For perfectly toasted pine nuts, watch them carefully! They can go from golden to burnt in seconds. Toast them in a dry skillet over medium-low heat for 2-3 minutes, shaking the pan frequently.
• This pilaf is fantastic for meal prep. It stores well in the refrigerator for up to 4 days. You can enjoy it cold like a salad or gently reheat it.
• Feel free to customize! Swap pine nuts for toasted walnuts or pecans, or use dried cherries or chopped apricots instead of cranberries for a different twist.
FAQ
Q: How can I add more protein to this farro pilaf
A: To make this dish even more protein-rich, consider adding a can of rinsed chickpeas or some crispy baked tofu. Edamame or a sprinkle of hemp seeds would also be delicious and nutritious additions.
Q: Is this farro pilaf recipe gluten-free
A: Farro is a type of wheat and contains gluten, so this recipe is not gluten-free as written. For a similar chewy texture, you can substitute the farro with an equal amount of quinoa or brown rice. Be sure to adjust the cooking time and liquid amount according to the package directions for the grain you choose.
Q: Is there a nut-free substitute for pine nuts
A: Absolutely! For a similar crunch without the nuts, try using toasted sunflower seeds or pumpkin seeds (pepitas). They provide a wonderful texture and are a great nut-free alternative.
Q: Can I use a different green instead of kale
A: Yes, this recipe is very flexible. You can easily substitute kale with other sturdy greens like Swiss chard or collard greens. For a quicker-cooking option, fresh spinach is a great choice—just add it at the very end and cook until it’s just wilted.
