Toasted Farro Pilaf

Rinse the 1.5 cups farro under cold water.

Heat 2 tbsp olive oil in a medium saucepan or Dutch oven over medium heat. Add the 1 piece finely chopped onion and 2 piece chopped celery. Cook until softened, about 7 minutes.

7 min

Add the 2 cloves minced garlic and cook for 1 minute more.

Stir in the rinsed farro and toast for 2 minutes until fragrant.

2 min

Pour in the 3.5 cups vegetable broth, add the 1 piece bay leaf, 1 sprig sprig of thyme, 1 tsp salt, and 0.5 tsp pepper.

Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until the farro is tender and most of the liquid is absorbed.

25 min

Remove the bay leaf and thyme sprig. Fluff the pilaf with a fork.

Serve as a side dish or a light main course.