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

Farro and Fresh Corn Pilaf

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Rice & Grains, Side Dish
Cuisine American
Servings 4 servings
Calories 279 kcal


  • 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. 


Serving: 1gCalories: 279kcalCarbohydrates: 48gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 3mgSodium: 79mgFiber: 7g
Keyword cooked farro side, pilaf corn farro
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