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Jenni's Italian Farro Pilaf Recipe

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This recipe for Jenni's Italian Farro Pilaf is from Wendy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup semi-pearled Farro

2 Tsp chicken bouillon

2 cups water

2/3 cup sun-dried tomatoes in olive oil with garlic, drained and chopped

8oz fresh mushrooms, cubed

1 Tbsp dried basil

1 lb yellow squash, cubed

1/4 cup grated parmesan cheese
Directions:
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, 20-25 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 minutes. Cook and stir Farro with squash mixture until heated through, 2-3 minutes. Sprinkle Farro pilaf with parmesan cheese.
Personal Notes:
Personal Notes:
Can substitute with rice in place of farro if preferred. Also diced chicken works well to add to make this a main dish for 4 people.

 

 

 

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