Unusual recipes

Farro, Mushroom, and Walnut Pilaf

Farro, Mushroom, and Walnut Pilaf


Serves 4 (serving size: about 3/4 cup)

We cut out nearly all the prep and cook time of a traditional pilaf by using presliced mushrooms and precooked farro. No need to microwave the farro; it will absorb enough liquid and heat through in the pan. Use the green parts of the green onions as well as the white for flecks of color in the finished dish.


  • 1 tablespoon olive oil
  • 1/2 cup sliced green onions
  • 2 cups presliced cremini mushrooms
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup unsalted chicken stock
  • 1 (8-oz.) pkg. precooked farro
  • 1/4 cup chopped toasted walnuts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chopped fresh thyme

Nutritional Information

  • Calories 167
  • Fat 9g
  • Satfat 1g
  • Unsatfat 7g
  • Protein 5g
  • Carbohydrate 20g
  • Fiber 3g
  • Sodium 260mg
  • Calcium 3% DV
  • Potassium 5% DV
  • Sugars 1g
  • Added sugars g

How to Make It

Heat olive oil in a skillet over medium. Add green onions; sauté 2 minutes. Add mushrooms and 1/2 tsp. chopped fresh thyme; cook 4 minutes. Add chicken stock and farro; cook 1 minute. Stir in walnuts, salt, and pepper. Top with 1/2 tsp. chopped fresh thyme.

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