Farro Pilaf With Autumn Vegetables Recipes

FARRO PILAF

Steps:

• Rinse farro under cold water and drain.
• Melt butter in a medium saucepan. Add onion and garlic and cook until softened, about 3 minutes.
• Add farro and orzo and cook until lightly browned and nutty smelling, about 6 minutes.
• Add broth & carrots.
• Bring to a boil, cover and reduce heat to a low simmer for 30-35 minutes or until liquid is absorbed and farro is tender.
• Remove from the heat and cover. Rest 5 minutes.
• Fluff with a fork and stir in almonds, parsley, and salt.

FARRO PILAF

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.

FARRO PILAF WITH AUTUMN VEGETABLES

Steps:

• Cook 1/2 diced onion in 2 tablespoons butter in a saucepan, 4 minutes; season with salt and pepper. Add 1 cup pearled farro and 1 1/2 cups chicken broth. Bring to a boil, then add 1 cup diced butternut squash. Cover, reduce the heat to medium low and cook 15 minutes. Scatter 2 cups shredded Brussels sprouts on top, cover and cook until the farro is tender, 10 to 15 minutes. Stir in 1/2 cup chopped walnuts, 1/4 cup raisins and some chopped parsley.