Jenni's Italian Farro Pilaf

Name: Jenni's Italian Farro Pilaf
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons chicken bouillon; 1 Tbsp dried basil; 237 milliliters semi-pearled farro, rinsed; 227 grams package fresh mushrooms, cubed; 59 milliliters grated Parmesan cheese; 158 milliliters sun-dried tomatoes packed in olive oil with garlic, drained and chopped; 473 milliliters water; 454 grams yellow squash, cubed

Jenni's Italian Farro Pilaf might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 9g of protein, 2g of fat, and a total of 187 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 55 minutes. If you have mushrooms, basil, semi-pearled farro, and a few other ingredients on hand, you can make it.

Instructions

Bring farro, chicken bouillon, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and the liquid has been absorbed, 20 to 25 minutes.

Ingredients you will need

Chicken Bouillon

Farro

Water

Equipment you will use

Sauce Pan

Drain any excess water.

Ingredients you will need

Water

Cook and stir sun-dried tomatoes and mushrooms with basil in a skillet over medium heat until mushrooms are slightly softened, about 5 minutes.

Ingredients you will need

Sun Dried Tomatoes

Mushrooms

Basil

Equipment you will use

Frying Pan

Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes.

Ingredients you will need

Squash

Farro

Sprinkle farro pilaf with Parmesan cheese.

Ingredients you will need

Parmesan

Farro

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

2teaspoons

chicken bouillon 1Tbsp

dried basil 237milliliters

semi-pearled farro, rinsed 227grams

package fresh mushrooms, cubed 59milliliters

grated Parmesan cheese 158milliliters

sun-dried tomatoes packed in olive oil with garlic, drained and chopped 473milliliters

water 454grams

yellow squash, cubed

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Caposaldo Chianti. Reviewers quite like it with a 5 out of 5 star rating and a price of about 13 dollars per bottle.