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Mediterranean Golden Farro Pilaf with Lemon and Herbs

A vibrant, fiber-rich twist on classic lemon rice, this pilaf swaps conventional grains for hearty farro and chickpeas, delivering robust flavor and superior nutrition while staying true to its sun-kissed Mediterranean roots. It’s a perfect standalone light meal or a stunning side dish for grilled fish or chicken.

  • Total Time1 hour
  • Yield4 servings 1x

Ingredients

Scale
  • 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

  1. Prepare the Grains: Rinse the pearled farro in a fine-mesh sieve under cold water until it runs clear; drain well.
  2. 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.
  3. Toast the Farro: Add the farro and lemon zest; stir 1 minute to coat in the aromatics.
  4. Simmer the Farro: Pour in the vegetable broth; bring to a boil, then reduce to the lowest heat, cover, and simmer 17 minutes.
  5. 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.
  6. Rest and Steam: Turn off the heat. Stir in the rinsed chickpeas, cover, and let stand 10 minutes.
  7. 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 Carbs: 91 g (Fiber: 12 g) | Protein: 16 g | Added Sugars: 0 g

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 535

Find it online: https://foodtrackergirl.com/2025/09/15/the-ultimate-mediterranean-farro-recipe-your-family-will-love/