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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.
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.
Farro Pilaf
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 teaspoon unsalted butter
- 2 cups cooked farro
- 1/2 cup chopped bell peppers (I used a variety of color, red and yellow)
- 1/2 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
- 1/4 - 1/2 cup toasted pine nuts, optional
Method
Step 1
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.
Step 2
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.
posted by Jessica on January 31, 2014
This looks so good, and sounds like the perfect way for me to give Farro a try! Thanks for sharing!
posted by LindySez on January 31, 2014
I hope you do. I try to “mix-up” my grains…
posted by Cher on January 31, 2014
I’ve never tried Farro… I’m going look for it at the store! I also love the tip for cutting corn off the cob!
posted by LindySez on January 31, 2014
Farro is good, kind of like barley in texture. I love cutting the corn like that, it all stays in one place, the bundt pan, not all over my counters and floor 🙂
posted by Vidya Sury on February 2, 2014
I adore every single ingredient, Linda! Looks pretty and am positive it tastes fab! 🙂
posted by Elle on February 6, 2014
I’ve never heard of Farro Linda, but this recipe looks wonderful. Of course they all do. 🙂