French Farro Pilaf with Dates and Walnuts

I recently wrote about three classic French side dishes. Those are the three most commonly in my rotation. However, here’s another French side dish I love—it’s especially great in winter, when we’re turning to hearty side dish options.

This is ancored by farro, an ancient form of wheat native to Italy, but also enjoyed in France. It has a chewy texture and pleasantly nutty flavor. Like all grains, when you doctor it up with some goodies, in this case onions, walnuts, and dates, you’ll get a dish that’s fascinating—but doesn’t exactly steal the show.

Another one of my favorite French side dish recipes: Farro Pilaf with Onions, Walnuts, and Dates

French Farro Pilaf with Dates and Walnuts

1 medium onion, cut into 1/2-inch pieces
2 tablespoons butter, divided
1 cup farro
2 cups chicken broth
1/2 cup chopped walnuts
1/2 cup chopped dates
Parsley

1. In a medium saucepan, sauté the onion in 1 tablespoon of the hot butter. Add the farro. Stir in the chicken broth. Bring to boiling; reduce heat. Cover and simmer until the farro is tender yet still chewy, about 20 minutes. Remove from heat and keep warm.

2. Toast walnuts in a skillet over medium heat until just beginning to brown, 3 to 5 minutes; add the remaining 1 tablespoon butter and the dates. Cook and stir until the dates are tender and the walnuts are toasted.

3. Drain the farro. Stir all but a couple of tablespoons of the walnut-date mixture into the drained farro. Transfer the farro to a serving bowl. Sprinkle remaining dates and walnuts on farro. Garnish with parsley, if desired.