Emmer Farro Pilaf Recipes

FARRO PILAF

Farro Pilaf image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

EMMER FARRO PILAF

Emmer Farro Pilaf image

A deliciously nutty grain full of healthful properties.

Provided by Food Network

Categories side-dish

Time 9h5m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 cups emmer farro
6 cups water
1 cup finely chopped red onion
2 cloves garlic, minced
3/4 cups fresh parsley leaves, finely chopped
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

Soak farro in 6 cups water for 6 to 8 hours (soaking cuts down on cooking time).
Rinse, drain, and place the farro in a pot with water to cover, bring to a boil, then simmer until tender and water is absorbed, stirring occasionally, 40 to 50 minutes.
Heat oil in saucepan and saute the onion and garlic until translucent, add parsley and farro, salt and pepper to taste, serve warm.

JENNI'S ITALIAN FARRO PILAF

Jenni's Italian Farro Pilaf image

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.

Provided by Jennifer Hayes Ryjewski

Categories Side Dish Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 8

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

Steps:

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.
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 : Calories 161.5 calories, Carbohydrate 29.6 g, Cholesterol 2.9 mg, Fat 3.8 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 101.1 mg, Sugar 2.3 g

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