This Farro Pilaf recipe is easy, healthy, and tasty. Farro is deliciously nutty and while not gluten-free, is lower in glutenous proteins and can be eaten by many with gluten intolerances.
The making of Farro Pilaf
Farro is everywhere now. It might even take over Quinoa as the #1 new grain.
No, probably not, Quinoa will stay the #1 super grain for a while yet I think.
But Farro is starting to gain ground.
Farro has a chewy texture and nutty flavor. While good on its own, I think it's best when used as a base with other ingredients. Like I did here in this simple Farro Pilaf.
How I cook Farro
I start with cooked farro. You can cook it according to package directions, or use my method of cooking all grains (including rice unless I want it to be sticky rice); cook them just like pasta. Bring a large pot of salted water to a boil; add the grain (of your choice) and boil until tender. Pre-soaked farro will take about 20 - 25 minutes, un-soaked will take 30 to 35 minutes, and my fav, Trader Joe's Instant Farro takes 10 minutes. Once cooked to your al dente preference, drain and proceed with this, or any farro recipe you like. Cooked farro also holds well in the refrigerator; so you can make a big batch and then use it all week long in a bunch of different ways...breakfast, salads, even dessert.
With this Farro Pilaf recipe, I cut the peppers and onions about the same size as the farro kernels. The corn, cut off the cob, is already about the same size. And of course, I used my favorite method of cutting corn from the cob without making a big mess all over my counters.
Yep, that handy bundt pan. I love multiple uses of all things kitchen.
Being an ancient ancestor to modern-day wheat, farro is not gluten-free; although many people think it is. It is, however, lower in glutenous proteins, so unless you have Celiac disease, you can probably eat it in moderation without any ill effects. But that is up to you, and your digestive system. Quinoa (which is gluten-free) could be substituted in this recipe.
There goes that Quinoa, maintaining its #1 status.
- 2 teaspoons extra virgin olive oil
- 1 teaspoon unsalted butter
- 2 cups cooked farro
- ½ cup chopped bell peppers I used a variety of color, red and yellow
- ½ cup diced yellow onion
- 1 cup corn kernels preferably fresh, cut from the cob (but frozen or canned will work)
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- Salt and freshly ground pepper to taste
- ¼ - ½ cup toasted pine nuts optional
- Heat the oil over medium heat in a large skillet; add the butter. When the butter melts add the peppers and onions, sauté until tender, about 5 minutes.
- Add the corn and cooked farro, cook until the edges of the vegetables and corn just begin to brown. Remove from heat, stir in the basil, parsley, and pine nuts, if using. Taste and season with salt and freshly ground pepper. Serve hot or at room temperature.