Ingredients55 m servings 162 cals
- 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. Drain any excess 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. Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes. Sprinkle farro pilaf with Parmesan cheese.
Per Serving: 162 calories; 3.8 g fat; 29.6 g carbohydrates; 7.5 g protein; 3 mg cholesterol; 101 mg sodium. Full nutrition
ReviewsRead all reviews 11
Amazing. Needed a solution for a side dish that wasn't potatoes or noodles. This fit the bill. I used a 10oz can of petite diced tomatoes (drained) in place of the sundried tomatoes and added...
Thanks for the recipe Jenni, we paired it with Sweet Chili Lime Chicken. I used chicken broth with quick cooking farro from Trader Joes. I used two yellow squash and about six whole mushrooms, ...
I am the only vegan in my home, and I'm always looking for new tasty dished to tempt my family with. I switched out the chicken bouillon for veggie and it was still fantastic. This has become ...
This was my first time using farro, which I bought on impulse at Costco a couple weeks ago. I made this recipe with a little less mushrooms (a mixed 4oz of oyster, shiitake, and cimini) and thi...
very good, like others i used veg stock in place of water. wife and i both enjoyed it.
Made it as written but added rotisserie chicken and fresh basil at the very end rather than dried. It was delicious!
This is an exceptional dish!!! Made as directed except used quick-cooking farro because that's all my local grocery store had, but it turned out wonderful!!!! We had never tried farro before a...