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Jenni's Italian Farro Pilaf

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Recipe Summary Jenni's Italian Farro Pilaf

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.

Ingredients | Jennie O Turkey Thighs

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

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.

Info | Jennie O Turkey Thighs

prep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings

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