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.
First time using Farro, this was delicious, I had to add my own garlic (3 cloves) because my sun dried tomatoes in olive oil did not have garlic, I used the crookneck squash and zucinni squash, and a bit of coarse ground pepper. I will make this again. Thanks for the recipe Jenni
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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