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

Farro Pilaf with Fennel

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!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 297 kcal
Author Laura Yautz

Ingredients

  • 2 Cups Apple Cider
  • 1 ½ Cup Water
  • 1 Cup Farro, uncooked
  • 2 Tsp Olive Oil
  • 1 Medium Onion, diced
  • 1 Medium Fennel Bulb, diced
  • 1 Tbsp Chopped, fresh Mint
  • Fresh Fennel fronds for garnish, optional

Instructions

  1. 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!)

  2. Meanwhile, heat olive oil in a medium pan and sauté onions and fennel until onions are translucent and fennel is soft.

  3. Add farro to fennel mixture and combine.

  4. Turn off burner, and stir in mint.

  5. Serve hot, garnished with fennel fronds, if desired.

Nutrition Facts
Farro Pilaf with Fennel
Amount Per Serving (0.5 cup)
Calories 297 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 0.6g4%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 1.8g
Sodium 73mg3%
Potassium 882mg25%
Carbohydrates 63g21%
Fiber 11g46%
Sugar 18g20%
Protein 9g18%
Vitamin A 20IU0%
Vitamin C 18mg22%
Calcium 94mg9%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.