JENNI'S ITALIAN FARRO PILAF

Jenni's Italian Farro Pilaf image

This is a versatile dish. Substitute rice for farro if needed (though farro is worth hunting for) or add a pound of meat (diced chicken works well) to make this a main dish for 4.

Provided by Jennifer Hayes Ryjewski

Categories Side Dish Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup semi-pearled farro, rinsed
2 teaspoons chicken bouillon
2 cups water
⅔ cup sun-dried tomatoes packed in olive oil with garlic, drained and chopped
1 (8 ounce) package fresh mushrooms, cubed
1 tablespoon dried basil
1 pound yellow squash, cubed
¼ cup grated Parmesan cheese

Steps:

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.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 29.6 g, Cholesterol 2.9 mg, Fat 3.8 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 101.1 mg, Sugar 2.3 g