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Easy Farro Pilaf is a delicious dressing or side dish. Stuff the bird with it or serve it as a cold salad! This versatile recipe is healthy and vegan so that everyone can enjoy it.
It sounds like I'm messing with tradition at my house. I want to assure family members that read this before Thanksgiving that there will be several homemade stuffing options on the table!
But this pilaf-like recipe with walnuts, cranberries, onions, and celery may steal the show. All the flavors you'd expect in stuffing are deliciously melded together and mixed with chewy, nutty farro.
It would be perfect with Baked Turkey Tenderloin or lemon chicken cutlets any night of the week!
I usually make oven-baked stuffing for holiday dinners at least a day ahead of time. As a result, I always have extra ingredients chopped and ready to use. So, I experiment.
That's how this recipe and Stuffing Muffins came to be!
Jump to:
What is farro?
The ancient grain farro is the star of this dish. It's been around a long time, and I see why it has a resurgence in popularity. The slightly nutty grain taste is delicious!
Because it holds its shape after cooking, it has a chewy texture that's perfect for a salad, pilaf, or stuffing.
There are nutritional benefits, too. It's a good source of protein, fiber, and iron. Note that farro is a grain and is NOT gluten-free.
There are several forms of farro: pearled, semi-pearled, and whole. The less processed the grain, the more health benefits. I used pearled farro (the most processed choice.) A quarter cup still boasts 5 grams of fiber and 7 grams of protein. Not shabby.
Ingredients
Here's what you'll need to make farro stuffing or pilaf:
- Farro - You could substitute other grains, like brown rice or quinoa, but then you couldn't call it farro stuffing! See the section below on preparing farro before you cook it.
- Broth - Cook the farro in vegetable broth to add more flavor. Water can be used instead.
- Walnuts - Toast the walnuts to release the oils and deepen the flavor. It adds about 5 minutes to the cooking time. But it's worth it! Almonds or pecans also work well in this recipe.
- Onion and Celery are often found in stuffing. If you typically add another ingredient to your stuffing, such as mushrooms, go for it!
- Dried cranberries add a pop of sweet flavor to this savory dish. Other dried fruits like cranberries, raisins, or apricots may be substituted. Fresh diced apples work well too.
- Thyme - Fresh or dried thyme is the main seasoning. If you want to make the dish taste like it was stuffed in the bird while it cooked, use poultry seasoning instead.
- Apple cider vinegar - A splash is added to the end for a bit of zing. Lemon juice can be used instead.
Prepping Farro
Be sure to rinse farro well before cooking it to remove any coating on the grains and other unwanted debris that might be in the bag. Place the grains in a fine-mesh strainer and rinse for several minutes or until the water runs clear.
How to Make Farro Pilaf
Below of the steps to make this easy farro recipe:
- To cook farro, bring a pot of water (or broth for more flavor) to a boil, add farro to the pot, cover and simmer for about 20 minutes. If the water is not completely absorbed, drain it off. Remove the farro to the serving dish.
- Heat a large skillet over medium-high heat, add walnuts, and toast for about 5 minutes or until lightly fragrant, stirring constantly. Remove walnuts from the skillet and chop. Add walnuts to the dish with cooked farro.
- Add olive oil to the skillet and swirl to coat. Add diced onion and celery and saute for about 5 minutes or until softened.
- Stir cooked onion, celery, and remaining ingredients into the serving dish with the farro and walnuts.
Serving Ideas
Stuff the bird with savory farro stuffing or enjoy it on the side as a dressing.
- Stuff a Turkey - Follow guidance from the USDA regarding Turkey Basics: Stuffing if cooking stuffing inside the bird. The internal temperature (of the stuffing and not just the bird) must reach 165 degrees Fahrenheit.
- Serve as Dressing on the Side - Since the bird is often done before the stuffing reaches the proper temperature, it's recommended to cook it outside the bird.
- Cold Salad - The nice thing about this farro dish is that it can be served hot or cold, like a salad. The longer it sits and marinates, the better it tastes too.
- Make-Ahead Lunches - Bottled it up in mason jars, just like we do for Vegetable Rice Pilaf, and enjoy it for lunches the next few days!
Storage
- Refrigerator - Store leftovers in an airtight container for up to 5 days.
- Freezer - Store in an airtight bag for up to 2 months. Add farro stuffing to a large freezer-safe plastic bag. Smooth out the bag so that the contents are flattened. This will allow the farro mixture to defrost quickly.
More "Rice" Side Dish Recipes
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 1 small onion
- 1 cup Diced celery 2-3 stalks
- ½ cup Dried cranberries
- 1 Tablespoon Fresh thyme leaves 1 teaspoon dried; use poultry seasoning if desired
- ½ teaspoon Salt
- 1 Tablespoon Apple cider vinegar or lemon juice
Instructions
- Cook farro according to package directions using water (or broth for extra flavor.) Drain and set aside.
- Heat a large skillet over medium-high heat, add walnuts, and toast for about 5 minutes or until lightly fragrant, stirring constantly.
- Remove walnuts from the skillet and chop. Add walnuts to bowl with cooked farro.
- Add olive oil to the skillet and swirl to coat. Add onion and celery to the pan and saute for about 5 minutes or until softened.
- Combine cooked onion, celery, and remaining ingredients in the bowl with farro and walnuts and enjoy!
Notes
- Refrigerator - Store leftovers in an airtight container for up to 5 days.
- Freezer - Store in an airtight bag for up to 2 months. Add farro stuffing to a large freezer-safe plastic bag. Smooth out the bag so that the contents are flattened. This will allow the farro mixture to defrost quickly.
Nutrition
This recipe was originally published on 11/2/14 and has been updated to improve the reader experience.
Bonnie Kinzler says
When do the cranberries go in?
Marjory Pilley says
Stir them in last! Step 5.
Pat Fulcher says
Made the recipe as a pilaf to go with lamb meatballs and cucumber salad. The family enjoyed it. Was tasty and easy to make.
Marjory Pilley says
I’m so happy you enjoyed it. Lovely dinnner!
naresh says
nice recipe
Christine says
I recently discovered Farro and I have been looking at ways to use it in other dishes around the kitchen. This recipe looks delicious and I am going to give it a whirl!
Thank you.
Marjory says
I hope you enjoy it!
Taryn says
This is such a nice change from the traditional bread stuffing for Thanksgiving! Thanks for a great recipe!
Marjory says
Your welcome! Thanks for your comment!
Lisa says
Thanks for sharing. This is a perfect side dish to serve to our extended family on Thanksgiving!
Marjory says
Your welcome!
Marjory says
I hope you enjoy it!!
Erin @ Texanerin Baking says
Interesting! I bake with all kinds of ancient grain flours but I never cook with them. Did your package say what type of farro it was (einkorn, spelt or emmer)? I'm just curious. 🙂 Looks great, whatever type it is. 🙂
Shelby says
That is a gorgeous stuffing recipe! I love farro also and just started using it over the summer for salads. I will definitely give this recipe a try!