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!
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.
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