Skip to main content

Farro Pilaf with Kale, Currants and Pignoli Nuts

farro pilaf

I love farro in any form. For this recipe I add cheese, kale and pine nuts and serve it hot. Enjoy this farro pilaf on the side of fish for a delicious dinner.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 6-8 ounces kale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup farro
  • 3 tablespoons currants or raisins
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • 1-3/4 cups vegetable stock
  • 2 tablespoons toasted pignoli nuts
  • grated Parmesan cheese


Wash the kale leaf by leaf to remove any dirt or sand. Remove and discard the thick stems. Chop the leaves and thin stems coarsely and set aside. Heat the olive oil in a large sauté pan over medium heat. Add the onion and kale and cook, stirring occasionally, for 2-3 minutes. Add the garlic and cook briefly. Stir in the farro, currants, parsley and salt and pepper. Pour in the stock. Bring the liquid to a boil. Boil for one minute. Turn the heat to medium-low, cover the pan and cook for about 25 minutes or until all the liquid has been absorbed. Sprinkle with the pignoli nuts. Spoon into a serving bowl and sprinkle with Parmesan cheese.