0 from 18 votes
Farro Pilaf
Want a deliciously different fall side dish? This farro pilaf is one of the best. Augmented with fall ingredients like butternut squash, diced apples, mushrooms and piney rosemary this pilaf recipe goes great with chicken, beef, pork and lamb.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 326 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 cup farro cooked according to package directions, kept warm
- 4 teaspoons olive oil divided
- 8 ounces mushrooms button or crimini, stems removed, sliced
- 2 cups diced butternut squash (cut into 1/2" dice) (about 1/2 of one squash)
- 1 cup diced onion about 1 medium onion
- ½ teaspoon kosher salt
- 2 teaspoons rosemary chopped, divided
- 1 cinnamon stick (can also use a small pinch of cinnamon)
- 1 cup homemade vegetable broth or low sodium canned broth
- 1 medium apple peeled, seeded and diced
- 1 tablespoon butter
- 2 tablespoons Italian parsley chopped
Instructions
- Cook the farro according to the package directions. While the farro is cooking, prep the vegetables.
- In a large 10" skillet, heat 2 teaspoons olive oil over medium high heat. Add the mushrooms and cook until browned and have given up their liquid, stirring occasionally, about 6-7 minutes. Transfer the mushrooms to a small bowl.
- Add the remainder of olive oil to the pan. When it's hot, add the diced butternut squash and onions. Sprinkle with kosher salt. Cook until the onions are softened and translucent, stirring occasionally.
- Add 1 1/2 teaspoons rosemary to the vegetables and cook until fragrant about 1-2 minutes. Add the cinnamon stick and vegetable broth to the squash mixture. Bring to a boil, cover and reduce heat to a simmer. Cook for 6-7 minutes or until squash starts to get tender.
- Stir in the diced apple, cover and simmer an additional 2-3 minutes until the apple is tender, but not falling apart. Remove from heat and discard the cinnamon stick.
- Stir in the cooked farro, mushrooms, remaining 1/2 teaspoon rosemary and butter. Taste for seasonings adding salt or pepper if desired. Stir in parsley and transfer to a serving dish. Serve warm.
Cup of Yum
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
61g
(20%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
562mg
(23%)
Potassium
690mg
(20%)
Fiber
12g
(48%)
Sugar
10g
(20%)
Vitamin A
7863IU
(157%)
Vitamin C
24mg
(27%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 562mg | 23% |
| Potassium | 690mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 7863IU | 157% |
| Vitamin C | 24mg | 27% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.