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Home » Recipes » Farro and Fresh Corn Pilaf

Farro and Fresh Corn Pilaf

Published: Jul 25, 2013 · Modified: May 28, 2022 by LindySez · This post may contain affiliate links

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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.

A dish of farro and fresh corn pilaf on a white plate.
Farro and Fresh Corn Pilaf makes a perfect side dish

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.

using a bundt pan to catch corn kernels

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.

A dish of farro and fresh corn pilaf on a white plate.

Farro and Fresh Corn Pilaf

LindySez
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
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Rice & Grains, Side Dish
Cuisine American
Servings 4 servings
Calories 279 kcal

Ingredients
  

  • 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

Instructions
 

  • 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. 

Nutrition

Serving: 1gSodium: 79mgFiber: 7gCholesterol: 3mgCalories: 279kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 8gProtein: 10gCarbohydrates: 48g
Keyword cooked farro side, pilaf corn farro
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Jessica

    January 31, 2014 at 1:12 pm

    This looks so good, and sounds like the perfect way for me to give Farro a try! Thanks for sharing!

    Reply
    • LindySez

      January 31, 2014 at 5:42 pm

      I hope you do. I try to "mix-up" my grains...

      Reply
  2. Cher

    January 31, 2014 at 4:59 pm

    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!

    Reply
    • LindySez

      January 31, 2014 at 5:40 pm

      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 🙂

      Reply
  3. Vidya Sury

    February 02, 2014 at 7:30 pm

    I adore every single ingredient, Linda! Looks pretty and am positive it tastes fab! 🙂

    Reply
  4. Elle

    February 06, 2014 at 11:15 am

    I've never heard of Farro Linda, but this recipe looks wonderful. Of course they all do. 🙂

    Reply

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Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

More about me →

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