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
- 1/2 cup packed mixed fresh herbs finely chopped (combination of parsley, mint, and dill)
Instructions
- Prepare the Grains: Place the pearled farro in a fine-mesh sieve and rinse under cold running water until the water runs clear. Shake off any excess water and set aside.
- Build the Aromatic Base: In a large Dutch oven or heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Add the chopped leek and cook, stirring occasionally, for 5-6 minutes until softened and translucent. Add the minced garlic and whole wheat orzo, and continue to cook for 1-2 minutes more, stirring constantly until the orzo is lightly toasted and fragrant.
- Toast the Farro: Add the rinsed farro and the zest of both lemons to the pot. Stir for 1 minute to coat the grains in the aromatic oil.
- Simmer and Infuse: Pour in the low-sodium vegetable broth and fresh lemon juice. Increase the heat to high and bring the liquid to a boil. Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer gently for 25 minutes.
- Rest and Steam: Turn off the heat. Quickly stir in the rinsed chickpeas, then promptly replace the lid. Let the pilaf stand undisturbed for 10 minutes. This critical resting period allows the grains to absorb the final amount of steam and firm up perfectly.
- Finish and Serve: Remove the lid and fluff the pilaf with a fork. Gently fold in the freshly chopped parsley, mint, dill, and the black pepper. 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