Farro Pilaf Recipe
Farro recipe with Italian sausage and mushroom is a simple wholesome pilaf recipe. A hearty dinner recipe or a side dish for your holiday table.
Servings: 10 servings
Calories: 350kcal
Ingredients
- 1 pound Italian sausage or use your preferred sausage without casing.
- 2 Tablespoon olive oil.
- 1 medium onion chopped.
- 2 celery ribs washed, dried, chopped.
- 2 large garlic cloves minced.
- 2 teaspoon fresh rosemary or ⅔ teaspoon dry
- 1 pound mushroom sliced
- 1 ½ cups whole farro washed and rinsed
- 2-3 cups mushroom broth
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh chopped parsley
- ½ cup dried cranberry
Instructions
- In a large sauce pan, cook sausage until browned breaking the meat up for about 8-10 minutes.
- Remove sausage from pan and set aside.
- In the same pan, heat olive oil.
- Add onions and celery, cook until softened about 4-5 minutes.
- Add garlic, rosemary and cook until fragrant about 30 seconds.
- Add mushroom and cook until tender for another 5 minutes.
- Stir in faro and cook for about 2 minutes.
- Pour in 2 cups of mushroom stock, salt and pepper and bring to a simmer, cover and cook for about 30-40 minutes until faro is tender. If it did not reach the donness you like, pour the remaining mushroom stock and cook for another 10 minutes.
- Add sausage back and adjust seasoning.
- Stir in parsley and cranberry, and turn heat off.
Video
Notes
- There are mainly 4 types of farro in the market, 10 minutes, pearled, semi-pearled and whole. Personally I prefer the whole even if it takes a little longer to cook. You are welcome to use any type but bear in mind that not all farro are created equal, meaning the less it takes to cook the more processed it is.
- If you do not know whether you're getting the whole grain or one of the pearled varieties, check out the farro after 15-20 minutes of cooking.
- In my opinion and experience with farro, I did not need to soak the farro overnight, the difference does not worth it for me. If you soak the farro they will take 10 minutes shorter to cook.
- Start by adding 2 cups of mushroom stock and cook the farro. Check after 30-35 minutes when all the stock has been absorbed and farro is almost done, if you feel it is still too firm for your liking use the rest of the stock and cook for another 10 minutes.
- You can use any type of sausage you have, also try it with ground chicken, turkey or beef.
Nutrition
Calories: 350kcal | Carbohydrates: 34g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 540mg | Potassium: 467mg | Fiber: 6g | Sugar: 7g | Vitamin A: 505IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 2mg