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Home » All posts » Side Dishes

Farro Pilaf with Fennel

Updated: Mar 14, 2023 · Published: Nov 7, 2018 by Laura Yautz · This post may contain affiliate links · Leave a Comment

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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.

A plate with farro pilaf on it, ready for serving, garnished with fresh mint and a fennel frond.

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?

A fennel bulb standing upright.
A fennel bulb

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:

Infographic on how to cut a fennel bulb. Step 1: wash the bulb and cut off the tops to reserve for garnish. Step 2: slice the bulb in half, top to bottom, cutting through the core. Step 3: cut out the core from each half, using a triangular cut. Step 4: slice or chop the fennel as needed.

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!

📖 Recipe

A plate with farro pilaf on it, ready for serving, garnished with fresh mint and a fennel frond.

Farro Pilaf with Fennel

Laura Yautz
Farro pilaf with fennel is a unique take on the more traditional rice pilaf. the farro is cooked gently in apple cider, and then tossed with sauteed fennel and onion, so it goes perfectly with poached fish or grilled chicken!
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
Servings 4
Calories 297 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 0.5cupCalories: 297kcal (15%)Carbohydrates: 63g (21%)Protein: 9g (18%)Fat: 3.5g (5%)Saturated Fat: 0.6g (4%)Polyunsaturated Fat: 0.8gMonounsaturated Fat: 1.8gSodium: 73mg (3%)Potassium: 882mg (25%)Fiber: 11g (46%)Sugar: 18g (20%)Vitamin A: 20IUVitamin C: 18mg (22%)Calcium: 94mg (9%)Iron: 2.8mg (16%)

*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.

Keyword Farro, Whole grain
Tried this recipe?Let us know how it was!
A plate with farro pilaf on it, ready for serving, garnished with fresh mint and a fennel frond. Text overlay: Farro Pilaf with Fennel.

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Hi, I'm Laura!

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