I’ve been on a mission to find the perfect side dish that does more than just fill the plate. So many classic “lemon rice” recipes feel a bit one-note to me, and frankly, they don’t offer much in the ‘staying power’ department. My research kept pointing me back to ancient grains, and farro was at the top of the list.
This Mediterranean Farro Pilaf is the result of that quest. It’s what I came up with to get that bright, lemony flavor I love, but with a much more satisfying, hearty texture. It swaps in nutty farro and brings in whole-wheat orzo and chickpeas for a fantastic combination of fiber and plant-based protein.
It’s become our new standard for a go-to Mediterranean side dish. It’s vibrant, delicious, and just feels so nourishing.
A Truly Satisfying, Vibrant Side Dish
What I love most about this pilaf is its incredible texture. The farro is wonderfully tender and chewy, which is a perfect contrast to the smaller orzo. It’s just… hearty.
This isn’t a light, forgettable side. Thanks to the farro and chickpeas, this dish is packed with fiber and protein (12g and 16g per serving, respectively!). It’s a choice that keeps you full and satisfied, which is something I always track when testing recipes. It’s the perfect way to make a simple piece of grilled chicken or fish feel like a complete, robust meal.
And the flavor! The combination of leeks, garlic, lemon, and that trifecta of fresh mint, dill, and parsley is just so bright and refreshing.
How This Pilaf Comes Together
This is a straightforward, one-pot process, which is a huge win for a busy week.
- Build the Base: You’ll start by softening the leeks in good olive oil right in your pot. This creates a sweet, aromatic foundation. Then, you’ll toast the garlic, lemon zest, and farro for just a minute to wake up all those flavors.
- Simmer and Steam: The broth goes in, and the farro simmers until it’s almost done. You’ll stir in the orzo for the last 8-10 minutes of cooking.
- The Finish: This is the key. Turn off the heat, stir in the chickpeas, and just let it all stand covered for 10 minutes. This steams everything perfectly. Right before serving, fold in all those fresh herbs and the lemon juice to keep them bright.
A Few Tips for the Best Results
I’ve made this a few times, and here’s what I’ve learned makes a real difference:
- Don’t skip washing the leeks. They are notorious for hiding grit. I slice them lengthwise first, then chop, and give them a good rinse in a colander.
- Save the herbs and juice for the end. Add the fresh herbs (mint, dill, parsley) and the lemon juice after the heat is off. This preserves their bright, fresh flavor and color.
- How to serve it: This is fantastic on its own, but it’s even better with a big dollop of The Best Creamy Mediterranean Tzatziki. The cool, creamy sauce is a perfect match for the hearty grains.
Looking for a Quicker Meal?
While this pilaf is my favorite for a hearty side, I get that an hour isn’t always in the cards. On nights when I really need something fast with this same bright, sunny vibe, I often turn to my Sunshine Lemon Mediterranean Pasta. It comes together in under 30 minutes and always hits the spot.
Quick Questions
Can I use a different grain?
Yes, though it will change the texture and cooking time. Regular barley would be a great substitute, but it may need a longer cooking time. If you use quinoa, it will cook much faster (around 15-20 minutes total), so you’d need to adjust.
How do I store this?
This pilaf is fantastic for meal prep! It stores beautifully in an airtight container in the fridge for up to 4 days. I find it reheats best in a saucepan with a small splash of water or broth to liven it up.
Mediterranean Golden Farro Pilaf with Lemon and Herbs
Ingredients
- 1 1/2 cups pearled farro uncooked
- 1/3 cup whole-wheat orzo pasta
- 3 tablespoons high-quality extra-virgin olive oil
- 1 large leek white and light green parts only, washed thoroughly and finely chopped
- 3 cloves garlic minced
- Zest of 2 large lemons
- Juice of 2 large lemons approx. 1/2 cup
- 3 cups low-sodium vegetable broth
- 1 15-ounce can chickpeas, rinsed and drained
- 1/4 teaspoon freshly ground black pepper
- Kosher salt to taste
- 1/2 cup packed mixed fresh herbs finely chopped (parsley, mint, dill)
Instructions
- Prepare the Grains: Rinse the pearled farro in a fine-mesh sieve under cold water until it runs clear; drain well.
- Build the Aromatic Base: In a large Dutch oven over medium heat, warm the olive oil. Add the chopped leek; cook 5–6 minutes until softened. Stir in the garlic; cook 1–2 minutes until fragrant.
- Toast the Farro: Add the farro and lemon zest; stir 1 minute to coat in the aromatics.
- Simmer the Farro: Pour in the vegetable broth; bring to a boil, then reduce to the lowest heat, cover, and simmer 17 minutes.
- Finish Cooking & Check Doneness: Stir in the whole-wheat orzo; cover and simmer 8–10 minutes more, until the farro is tender-chewy and the orzo is al dente with most liquid absorbed. If the pot looks dry before the grains are done, add a splash of hot water or broth.
- Rest and Steam: Turn off the heat. Stir in the rinsed chickpeas, cover, and let stand 10 minutes.
- Finish and Serve: Fluff with a fork. Fold in the parsley, mint, dill, lemon juice, and black pepper; season with kosher salt to taste. Serve warm.
Notes
- Cleaning Leeks: Leeks can harbor grit between their layers. To clean them effectively, slice them lengthwise first and then wash them thoroughly under running water before chopping.
- Fresh Herbs are Key: Using fresh herbs is essential for the bright, vibrant flavor of this dish. Add them at the very end, off the heat, to preserve their delicate taste and color.
- Storage and Reheating: This pilaf stores beautifully in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan with a splash of water or broth to restore moisture.
Nutrition Facts
Per serving- Calories: 535 kcal
- Total Fat: 14 g
- Saturated Fat: 2 g
- Sodium: 125 mg
- Total Carbohydrate: 91 g
- Dietary Fiber: 12 g
- Protein: 16 g
- Added Sugars: 0 g
I really hope this hearty, lemony pilaf makes it to your table. It’s such a satisfying and delicious way to get more whole grains and fiber into your routine. Enjoy!
