Beet and Farro Pilaf
Nutty whole grain farro comes together with earthy beets, carrots, celery, herbs, and lemon for a full-flavored pilaf that makes a memorable side-dish, or a meal on its own.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 shallots chopped
- 2 carrots peeled and diced
- 3 ribs celery sliced
- 2-3 small beet roots peeled and diced
- 8-10 leaves sage chopped
- Salt and Pepper
- 1 cup pearled farro
- 1/4 cup dry red wine
- 2 cups chicken broth or water
- 1 sprig rosemary
- 1 lemon quartered
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- Preheat oven to 375°. In a Dutch oven heat 2 tbsp olive oil over medium heat. Add shallots and cook for 1-2 minutes until starting to soften. Add in carrots, celery, beets, sage, 1 tsp salt, and 1/2 tsp pepper and cook, stirring occasionally, for 5-6 minutes until vegetables are just starting to soften.
- Add in farro and cook for 1-2 minutes. Add wine and cook until liquid has mostly disappeared. Mix in chicken broth.
- Increase heat to high and bring to a low boil. Remove from heat. Add rosemary sprig and lemon wedges. Cover and transfer to oven.
- Bake for 30-40 minutes or until liquid is absorbed and farro is al dente.
- Remove lemon and rosemary. Stir together pilaf and adjust seasoning with salt and pepper to taste. Serve topped with Parmesan cheese, if desired.