Easy Farro Pilaf is a flavorful dressing or side dish that works equally well stuffed into a bird or served as a warm or cold salad. This versatile, healthy recipe is vegan-friendly and full of texture and bright flavors.
If you worry I’m breaking tradition, don’t — there will still be classic stuffing on the table at my house. But this pilaf-style version with toasted walnuts, dried cranberries, sautéed onion and celery, and fresh thyme often ends up stealing the spotlight. The chewy, nutty farro carries those familiar stuffing flavors in a lighter, more textured form.
It pairs beautifully with roasted or pan-seared poultry like baked turkey tenderloin or lemon-herb chicken cutlets, or it can stand on its own as a vegetarian main or a make-ahead side.
What is farro?
Farro is an ancient grain prized for its nutty flavor and satisfying chew. It holds its shape after cooking, making it ideal for salads, pilafs, and stuffings. Nutritionally, farro provides protein, fiber, and iron. Keep in mind it is not gluten-free.
Farro comes in pearled, semi-pearled, and whole forms. Less processed varieties retain more nutrients; pearled farro cooks faster and is what I used here. Even pearled farro delivers a good amount of fiber and protein for a small serving.
Ingredients
You’ll need the following to make this farro pilaf or stuffing:
- Farro – Rinse well before cooking. You can use other grains in a pinch, but then it won’t be farro.
- Broth – Cooking farro in vegetable broth adds extra flavor; water works if needed.
- Walnuts – Toast them to bring out the oils and deepen the taste. Pecans or almonds are good alternatives.
- Onion and celery – Classic stuffing aromatics; add mushrooms or other favorite vegetables if you like.
- Dried cranberries – Add a sweet-tart pop. Substitute raisins, chopped dried apricots, or fresh apple if preferred.
- Thyme – Fresh or dried thyme works. For a more traditional “stuffing” flavor, poultry seasoning can be used.
- Apple cider vinegar – A splash at the end brightens the dish; lemon juice is an easy substitute.
Prepping Farro
Rinse farro thoroughly in a fine-mesh strainer under running water until the water runs clear. This removes dust and any outer coatings, improving texture and flavor.
How to Make Farro Pilaf
Follow these straightforward steps to prepare the pilaf:
- Cook the farro according to package directions in water or broth. Once tender and the liquid is absorbed, drain any excess and transfer the farro to a serving bowl.
- Heat a large skillet over medium-high heat. Add the walnuts and toast, stirring constantly, until fragrant (about 4–5 minutes). Remove, chop roughly, and add to the farro.
- Add olive oil to the skillet, then sauté the diced onion and celery until softened, about 4–6 minutes.
- Combine the sautéed vegetables, toasted walnuts, dried cranberries, thyme, and salt with the cooked farro. Finish with a tablespoon of apple cider vinegar or a squeeze of lemon juice, toss, and adjust seasoning to taste.
Serving Ideas
This farro mixture is adaptable—serve it hot, at room temperature, or chilled.
- Stuff a turkey – If cooking inside a bird, follow USDA guidance and ensure the stuffing reaches 165°F for safety.
- Serve as a dressing – To avoid undercooking issues, you can bake or cook the stuffing separately and serve it alongside the turkey.
- Cold salad – The pilaf makes a great grain salad; it tastes even better after resting a few hours so the flavors meld.
- Make-ahead lunches – Portion into containers or mason jars for effortless lunches over several days.
Storage
- Refrigerator – Keep leftovers in an airtight container for up to 5 days.
- Freezer – Place cooled farro pilaf in a freezer-safe bag, flatten it for faster thawing, and store for up to 2 months. Thaw in the refrigerator before reheating or serving cold.
More “Rice” Side Dish Recipes
-
Cauliflower Rice Pilaf with Vegetables {Frozen or Fresh}
-
Roasted Cauliflower Rice from Frozen (or Fresh)
-
Roasted Broccoli Rice from FROZEN (or Fresh)
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Farro Pilaf
Ingredients
- 1 cup farro, well-rinsed
- ½ cup walnuts
- 1 tablespoon olive oil
- 1 cup diced onion (about 1 small onion)
- 1 cup diced celery (2–3 stalks)
- ½ cup dried cranberries
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried; poultry seasoning optional)
- ½ teaspoon salt, or to taste
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- Cook farro according to package directions using water or broth. Drain and set aside in a large bowl.
- Toast the walnuts in a dry skillet over medium-high heat, stirring constantly, until fragrant, about 4–5 minutes. Remove and chop.
- Add olive oil to the skillet, then sauté the diced onion and celery until softened, about 4–6 minutes.
- Combine the cooked farro, chopped walnuts, sautéed onion and celery, dried cranberries, thyme, and salt in the bowl. Stir in the apple cider vinegar or lemon juice, taste, and adjust seasoning before serving.
Notes
Storage
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze in a flat, airtight bag for up to 2 months; thaw in the refrigerator before reheating or serving cold.
Nutrition
This recipe was originally published on 11/2/14 and has been updated to improve the reader experience.