Recipe by Jennifer Hayes Ryjewski
"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."
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semi-pearled farro, rinsed
sun-dried tomatoes packed in olive oil with garlic, drained and chopped
1 (8 ounce) package
fresh mushrooms, cubed
yellow squash, cubed
grated Parmesan cheese
Amazing. Needed a solution for a side dish that wasn't potatoes or noodles. This fit the bill. I used a 10oz can of petite diced tomatoes (drained) in place of the sundried tomatoes and added a clove of garlic. Paired with baked lemon pepper cod and steamed broccoli, it went beautifully!
Thanks for the recipe Jenni, we paired it with Sweet Chili Lime Chicken. I used chicken broth with quick cooking farro from Trader Joes. I used two yellow squash and about six whole mushrooms, that seemed to be enough for us. My family loved it!!! Very easy recipe to follow. I will definitely add it to my recipe box.
I am the only vegan in my home, and I'm always looking for new tasty dished to tempt my family with. I switched out the chicken bouillon for veggie and it was still fantastic. This has become my go-to recipe for "pot luck" gatherings and it's always a hit. Even my meat and potatoes husband loves it.
This was my first time using farro, which I bought on impulse at Costco a couple weeks ago. I made this recipe with a little less mushrooms (a mixed 4oz of oyster, shiitake, and cimini) and this was a good amount for us, although I don't think more would hurt. Next time I make this I might add a little of the cooking liquid from the farro to my veggie mixture. I had some issues with it starting to stick to the pan and had to decrease my cooking time to avoid trouble. I think a little liquid would allow me to get my vegetables as tender as I would prefer. Next time I may try adding chicken to this.
Very good. Just added garlic to the sauté mix as we love it. It was my first time cooking and eating farro n I love it.
What a great recipe. it was the first time I have cooked Farro. Everyone at the table had never eaten it before but we all loved it. i'll definitely make it again. The only change I made was that I used the sundried tomatoes that are not packed in oil so I sauted the vegetables in a table spoon of olive oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Jenni's Italian Farro Pilaf
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 34
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