Name: Jenni's Italian Farro Pilaf recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 101.1 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

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.

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