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.
Servings 4
Calories 535kcal
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