sides italian

Farro Pilaf Recipe with Roasted Vegetables

Farro toasted in olive oil, simmered in broth, and folded with roasted peppers, zucchini, herbs, and lemon zest.

Vegetarian
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Prep 15 min
Cook 30 min
Total 45 min
Servings 6
Difficulty Easy

Ingredients

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Instructions

  1. Preheat oven to 425 F (220 C).

  2. Toss bell peppers, zucchini, and red onion with 2 tbsp olive oil, salt, and pepper on a sheet pan. Roast 20-25 minutes until tender and lightly charred.

  3. While vegetables roast, heat 2 tbsp olive oil in a large pot over medium heat. Add farro and toast, stirring, for 3-4 minutes until fragrant and slightly golden.

    Tip: Toasting the farro adds a nutty depth that plain boiled farro lacks.

  4. Add garlic and cook 30 seconds until fragrant.

  5. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 20-25 minutes until farro is tender but still chewy.

  6. Drain any excess liquid if needed. Fluff with a fork.

  7. Fold in roasted vegetables, parsley, basil, and lemon zest. Drizzle with remaining 1 tbsp olive oil.

  8. Taste and adjust seasoning. Serve warm or at room temperature.

Storage & Meal Prep

Keeps for up to 4 days in the refrigerator. Reheat with a splash of broth to restore moisture. Excellent at room temperature for packed lunches. Add fresh herbs when serving leftovers.

Variations

  • Farro Pilaf with Mushrooms: Replace roasted vegetables with sautéed mushrooms for an earthy, umami-rich version.
  • Farro Pilaf with Dried Fruit and Nuts: Add raisins or another dried fruit with toasted walnuts for a sweeter grain side.
  • Farro Risotto: Use the risotto method: add broth gradually while stirring for a creamier texture.

FAQ

What is farro?

Farro is an ancient wheat grain with a nutty flavour and a chewy texture. Semi-pearled farro is the easiest type to cook for this pilaf.

How long does farro take to cook?

Semi-pearled farro usually takes 20 to 25 minutes, pearled farro takes 15 to 20 minutes, and whole farro can take 35 to 40 minutes.

Can I make farro pilaf ahead?

Yes. Cook the farro and vegetables ahead, then refresh with olive oil, herbs, and lemon zest before serving.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Vegetables
BellPeppers (Mixed Colors)
334 g
Zucchini
196 g
Red Onion
110 g
Garlic
9 g
Grains & Bread
Farro (Dry)
270 g
Oils & Fats
Extra Virgin Olive Oil
67 g
Herbs & Spices
Fresh Parsley
32 g
Fresh Basil
6 g
Lemon Zest
2 g
Salt
6 g
Black Pepper
1 g
Liquids
Vegetable Broth
720 g

Per Serving

294kcalCalories
8gProtein
40gCarbs
13gFat
6gFiber
Sodium
452mg20% DV
Potassium
414mg9% DV
Calcium
38mg3% DV
Iron
2.2mg12% DV
Magnesium
54mg13% DV
Vitamin C
79.4mg88% DV
Vitamin A
275µg31% DV
Vitamin K
19.8µg17% DV
Folate
61µg15% DV
Farro (Dry)
BellPeppers (Mixed Colors)
Zucchini
Red Onion
Extra Virgin Olive Oil
Garlic
Vegetable Broth
Fresh Parsley
Fresh Basil
Lemon Zest
Salt
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Farro is useful when I want a grain that can hold vegetables without turning soft. I toast it first, then simmer it in broth, the same way I would treat a simple pilaf.

Roasting the peppers, zucchini, and onion separately keeps their edges defined. If I cook them in the pot with the farro, everything tastes boiled. Here the vegetables stay sweet and the grain stays chewy.

Why This Works

The pilaf technique. Toasting farro in olive oil before adding liquid gives the grain a deeper flavour than plain boiling.

Roasted vegetables. Roasting keeps the vegetables distinct and prevents a wet pilaf.

Fresh finish. Parsley, basil, and lemon zest go in at the end so they stay clear.

Variations

  • Add protein: Fold in chickpeas, white beans, or crumbled feta.
  • Different vegetables: Use eggplant, cherry tomatoes, or butternut squash
  • Grain swap: Try barley or wheat berries with the same method
  • Herb changes: Mint or dill work well

Leftovers

Keeps for 4 days in the refrigerator. I reheat it with a splash of broth, or serve it cold with more olive oil and lemon.

Part of: Whole Grains the Mediterranean Way

Related: Batch Cooking Blueprint | Vegetable Forward Mediterranean Cooking