Apple Fennel Farro Pilaf
Are you tired of pumpkin everything by now? I mean, I love pumpkin, but sometimes we just need a break, am I right?? Enter: Apple Fennel Farro Pilaf!
This recipe is a slightly different take on a pilaf. I used farro, which is an ancient form of wheat. It is sometimes also called emmer wheat. It is a whole grain that is grown in Italy. You cook it just like you do brown rice, so if you don’t have farro, feel free to use that. This pilaf is slightly sweet and licoricy because of the apple cider and fennel. The fresh mint finishes the dish perfectly.
Can’t find apple cider? Try using either apple juice, or vegetable broth.
Before we jump into the recipe, let’s talk about how to cut a fennel bulb – because if you don’t know how to cut it, you’re definitely never going to put it in this recipe!
- Wash fennel bulb and cut off tops. Reserve these for garnish.
- Slice the bulb in half.
- Use a triangular cut to remove the core from each half.
- Slice or chop as desired.
This recipe goes great alongside fish, chicken, and vegetable dishes. Salmon with dill in particular would be a great complement! If you lean more toward vegetarian cuisine, you might want to pair it with my Lemon Pepper Tofu, which mimics the flavor and texture of fish a bit.
Now you’re ready to enjoy this unique apple fennel farro pilaf!
Apple Fennel Farro Pilaf
All the flavors of fall wrapped up in this healthy pilaf! If you don’t have Farro, use brown rice or any other whole grain you like.
Ingredients
- 2 Cups Apple Cider
- 1 Cup Farro, uncooked
- 1 Tsp Olive Oil
- 1 Medium Onion, diced
- 1 Medium Fennel Bulb, diced
- 1 Tbsp Chopped, fresh Mint
- Fresh Fennel fronds for garnish, optional
Instructions
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Bring apple cider to boil on high heat and add Farro. Reduce heat to medium-low and simmer until grain is done; about 45-60 minutes.
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Meanwhile, heat olive oil in a medium pan and sauté onions and fennel until onions are translucent and fennel is soft.
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Add farro to fennel mixture and combine.
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Turn off burner, and stir in mint.
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Serve hot, garnished with fennel fronds, if desired.
