Farro Pilaf with Fennel is deliciously unique take on a pilaf. We use farro, which is an ancient form of wheat ( sometimes also called emmer wheat), instead of the more traditional rice. This pilaf is slightly sweet and licoricey because of the apple cider and fennel. The fresh mint finishes the dish perfectly, and pairs well with fish, chicken, and veggie dishes.
Apple cider out of season? Try using either apple juice, or vegetable broth.
What does fennel taste like?
If you've never had it before, then you might be wondering what fennel tastes like. To put it simply, fennel tastes a lot like muted black licorice. It's not as strong, or as sweet, but it's distinct and noticable.
I LOVE black licorice. If you don't - let's be honest, it's a really divisive flavor! - then this farro pilaf recipe maybe isn't for you. For real. You might want to try the Cranberry Wild Rice Pilaf in this recipe instead. You could also try substituting a total of 1 ½ - 2 cups of other vegetables you do like - celery, carrots, and bell peppers come to mind as good substitutes.
Or, if you love fennel, try Broiled Grapefruit and Fennel Salad!
What does a fennel bulb look like?
Sometimes grocery store produce isn't overly photogenic, but now you know what you're looking for. In the United States, some grocers will label it as anise instead of fennel.
How to cut a fennel bulb
How do we even start to cut this alien-looking veggie? It's easier than you might think! Just follow these four simple steps:
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.
You also might like these other whole grain recipes:
- Cilantro Lime Quinoa
- Roasted Honeynut Squash with Cranberry Wild Rice Pilaf
- Creamy Banana Coconut Rice and Beans
- Carrot Top Tabbouleh Salad
If you try Farro Pilaf with Fennel, let me know in the comments! I also appreciate your ⭐⭐⭐⭐⭐ rating!
Farro Pilaf with Fennel
- 2 Cups Apple Cider
- 1 ½ Cup Water
- 1 Cup Farro, uncooked
- 2 teaspoon Olive Oil
- 1 Medium Onion, diced
- 1 Medium Fennel Bulb, diced
- 1 tablespoon Chopped, fresh Mint
- Fresh Fennel fronds for garnish, optional
- Bring apple cider and water to a boil on high heat and add Farro. Reduce heat to medium and boil until grain is tender; about 30 minutes. (read the instructions on your farro package, as cooking times can vary!)
- Meanwhile, heat olive oil in a medium pan and sauté onions and fennel until onions are translucent and fennel is soft.
- Add farro to fennel mixture and combine.
- Turn off burner, and stir in mint.
- Serve hot, garnished with fennel fronds, if desired.