Herbed farro pilaf is a wonderfully versatile side dish that transforms the ancient grain farro into something special with aromatic herbs, vegetables, and a touch of butter. Farro has a delightfully chewy texture and nutty flavor that’s more interesting than plain rice, making it perfect for those times when you want a healthier, heartier grain option without sacrificing taste. This pilaf method of cooking toasts the farro first to deepen its flavor, then simmers it with broth until tender, finishing with fresh herbs, lemon, and vegetables for brightness and color. The result is a dish that’s satisfying enough to stand on its own yet elegant enough to accompany roasted meats, grilled fish, or a beautiful vegetarian spread. Whether you’re looking to add more whole grains to your diet, need a make-ahead side for entertaining, or just want something different from the usual rice or pasta, this herbed farro pilaf delivers on nutrition, flavor, and visual appeal.
Serving Quantity: Serves 6 to 8 people
Cooking Time: 45 minutes (including 10 minutes prep time and 35 minutes cooking time)
1. Ingredients
- One and one-half cups pearled or semi-pearled farro
- Three cups vegetable or chicken broth
- Three tablespoons olive oil, divided
- Three tablespoons unsalted butter, divided
- One medium onion, finely diced
- Two cloves garlic, minced
- One medium carrot, diced small
- One celery stalk, diced small
- Half cup white wine (or additional broth)
- Zest of one lemon
- Two tablespoons fresh lemon juice
- One-quarter cup fresh parsley, chopped
- Two tablespoons fresh dill, chopped
- One tablespoon fresh thyme leaves
- One teaspoon salt
- Half teaspoon black pepper
- Optional: half cup toasted pine nuts or sliced almonds, crumbled feta cheese
2. Rinse the Farro
Place the farro in a fine-mesh strainer and rinse it under cold running water for about 30 seconds. This removes any dust or debris from processing and also helps prevent the grains from clumping together during cooking. Drain well and shake off excess water. Let it sit in the strainer while you prepare the other ingredients. Pearled farro cooks faster than whole grain farro, so make sure you know which type you have as cooking times vary.
3. Toast the Farro
Heat a large, deep skillet or saucepan over medium heat. Add one tablespoon of olive oil and one tablespoon of butter, swirling to coat the bottom of the pan. Once the butter melts and starts to foam, add the drained farro. Stir constantly for 3 to 4 minutes, toasting the grains until they smell nutty and some grains turn slightly golden. This toasting step is crucial as it deepens the flavor and gives the farro a more complex taste. You should hear a gentle crackling sound as the moisture evaporates.
4. Sauté the Aromatics
Push the toasted farro to the sides of the pan, creating a well in the center. Add another tablespoon of olive oil to the center. Add the diced onion, carrot, and celery. This combination is called mirepoix and forms the flavor foundation of many dishes. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir everything together with the farro so the vegetables are distributed throughout.
5. Deglaze with Wine
Pour the white wine into the pan, stirring to scrape up any browned bits stuck to the bottom. These bits are pure flavor. Let the wine simmer for about 2 minutes until it reduces by about half and the alcohol cooks off. You’ll notice the sharp wine smell mellows into something more mellow and pleasant. If you’re not using wine, skip this step and just add the broth. The wine adds acidity and depth, but the dish is still delicious without it.
6. Add the Broth
Pour the vegetable or chicken broth over the farro and vegetables. Stir everything together to combine. Add half a teaspoon of salt and a quarter teaspoon of black pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer gently. The key is maintaining a gentle simmer, not a rolling boil, which would evaporate the liquid too quickly.
7. Simmer Until Tender
Let the farro cook covered for 25 to 30 minutes, stirring once or twice during cooking to prevent sticking. Pearled farro will be done in about 25 minutes, while semi-pearled or whole grain farro may take up to 40 minutes. The farro is done when the grains are tender but still have a pleasant chew, similar to al dente pasta. They should not be mushy or crunchy. If the liquid is absorbed before the farro is tender, add a bit more broth or water, a quarter cup at a time.
8. Check for Doneness
After the cooking time, remove the lid and taste a few grains of farro. They should be tender with a slight chew, not hard or crunchy in the center. If there’s excess liquid remaining and the farro is tender, increase the heat to medium and cook uncovered for a few minutes, stirring frequently, until the excess moisture evaporates. The pilaf should be moist but not soupy, with the grains separate and fluffy rather than sticky.
9. Add Fresh Herbs and Citrus
Once the farro is perfectly cooked, remove the pan from the heat. Add the remaining tablespoon each of olive oil and butter, stirring until the butter melts and coats the grains. This adds richness and helps the grains stay separate. Add the lemon zest, lemon juice, chopped parsley, chopped dill, and fresh thyme leaves. Stir everything together gently, fluffing the farro with a fork as you mix. The fresh herbs and citrus brighten the earthy farro and add a pop of color and freshness.
10. Season and Adjust
Taste the pilaf and adjust the seasoning. Add more salt and pepper if needed. The lemon juice adds brightness, so if it tastes flat, add a bit more lemon juice. If it seems dry, drizzle in a little more olive oil or add a tablespoon of butter. The pilaf should taste well-seasoned, with the herbs and lemon coming through clearly but not overpowering the nutty farro flavor. Every grain should be coated with the herbed, lemony mixture.
11. Add Optional Mix-Ins
This is the time to add any optional ingredients to customize your pilaf. Toasted pine nuts or sliced almonds add wonderful crunch and extra nuttiness. Simply toast them in a dry skillet for 2 to 3 minutes until golden and fragrant, then stir them into the finished pilaf. Crumbled feta cheese adds tangy, creamy pockets throughout. Dried cranberries or chopped dried apricots provide sweet bursts. Fresh spinach or arugula wilts beautifully in the residual heat. Make this pilaf your own.
12. Fluff and Rest
Use a fork to fluff the pilaf one more time, gently separating any grains that are stuck together. Let it rest for about 5 minutes off the heat with the lid on. This resting time allows the flavors to meld together and any remaining moisture to be absorbed evenly throughout the grains. The texture will also improve as the farro firms up slightly, making it less likely to turn mushy when served.
13. Serve Warm
Transfer the herbed farro pilaf to a serving bowl or platter. Garnish with a few extra sprigs of fresh herbs for a beautiful presentation. You can also add some extra lemon zest on top for brightness. Serve the pilaf warm as a side dish alongside roasted chicken, grilled salmon, braised lamb, or as part of a vegetarian mezze spread. It’s also delicious stuffed into bell peppers or tomatoes, or served cold as a grain salad.
14. Storage and Reheating
Store any leftover farro pilaf in an airtight container in the refrigerator for up to 4 days. The grains will firm up considerably when cold, which actually makes this great for meal prep or grain bowls. To reheat, add a splash of broth or water to a skillet and warm the farro over medium heat, stirring occasionally, until heated through. You can also microwave individual portions with a damp paper towel on top to prevent drying. Add fresh herbs after reheating to brighten the flavors.
15. Nutrition Information Per Serving
- Calories: 235
- Total fat: 10 grams
- Saturated fat: 3 grams
- Cholesterol: 10 milligrams
- Sodium: 520 milligrams
- Total carbohydrates: 31 grams
- Dietary fiber: 4 grams
- Sugars: 2 grams
- Protein: 6 grams
16. Helpful Tips for Perfect Herbed Farro Pilaf
- Know what type of farro you have as pearled cooks faster than semi-pearled or whole grain varieties.
- Toast the farro before adding liquid to deepen its nutty flavor and improve the overall taste of the dish.
- Use good quality broth instead of water for much more flavorful farro that tastes rich and savory.
- Don’t skip the mirepoix vegetables as they add essential flavor foundation to the pilaf.
- Add fresh herbs at the end rather than cooking them to preserve their bright color and fresh flavor.
- Fluff the cooked farro with a fork rather than stirring with a spoon to keep the grains separate and fluffy.
- Make this pilaf ahead and serve it at room temperature as a grain salad for picnics and potlucks.
- Substitute different herbs based on what you have like basil, cilantro, mint, or chives for variety.
- Add cooked mushrooms, roasted vegetables, or sun-dried tomatoes for a heartier, more substantial side dish.
- Use this same technique with other grains like barley, wheat berries, or freekeh for different textures and flavors.
