sides italian

Farro Pilaf with Roasted Vegetables and Herbs

Nutty farro toasted in olive oil, then simmered with roasted bell peppers, zucchini, and fresh herbs. A satisfying grain dish that works as a main or side.

vegetarian
More Recipes
Prep 15 min
Cook 30 min
Total 45 min
Servings 6
Difficulty Easy

Ingredients

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 dried cranberries and toasted walnuts for a sweet-savory grain side perfect for holidays.
  • Farro Risotto: Use the risotto method—add broth gradually while stirring—for a creamier, more luxurious texture.

FAQ

What is farro?

Farro is an ancient wheat grain that's been cultivated in the Mediterranean for thousands of years. It has a nutty, slightly sweet flavor and a satisfying chewy texture. It comes in three varieties: semi-pearled (most common), pearled (cooks fastest), and whole (most nutritious).

How long does farro take to cook?

Semi-pearled farro takes 20-25 minutes, pearled farro takes 15-20 minutes, and whole farro takes 35-40 minutes. The pilaf method (toasting first, then simmering in broth) produces the best flavor.

Is farro healthy?

Farro is very healthy—it's high in protein, fiber, and B vitamins compared to other grains. It also contains magnesium and zinc. Its high fiber content helps stabilize blood sugar and supports digestive health.

Nutrition Facts

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
+6 more
* 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 the grain that made me love whole grains. It’s nutty, chewy, and satisfying in a way that rice and pasta rarely achieve.

The pilaf method—toasting the grain before simmering—adds depth. The roasted vegetables bring sweetness and texture. Together, they make a dish that works as a main course, a side, or a meal prep staple.

Why This Works

The pilaf technique. Toasting farro in olive oil before adding liquid develops a nutty flavor that plain boiled farro lacks. This is the same principle behind great rice pilaf.

Roasted vegetables. Roasting concentrates flavor and creates texture contrast. The slight char on the peppers and zucchini adds complexity.

Fresh finish. Parsley, basil, and lemon zest added at the end brighten the whole dish.

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 beautifully

Leftovers

Keeps for 5 days in the refrigerator. Excellent cold as a grain salad—just add a splash more olive oil and lemon juice.