Apple Pumpkin Grain Pilaf

Pilaf traditions span the Mediterranean, where grains gently simmer with warm spices until fluffy. This one-pan take folds sugar pumpkin and firm apple into pearled farro with cinnamon, cumin, and chickpeas for a cozy dinner.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 62g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1.5 cups pearled farro
• 2 cups cubed sugar pumpkin
• 1 large firm apple
• 1 yellow onion
• 3 garlic cloves
• 1 can (15 oz), drained cooked chickpeas
• 3 cups vegetable broth
• 3 tbsp olive oil
• 3/4 tsp ground cinnamon
• 1 tsp ground cumin
• 1/4 tsp ground allspice
• 1/2 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 8 fresh sage leaves
• 1/4 cup toasted pumpkin seeds
• 1 tbsp fresh lemon juice
• 1/2 cup crumbled feta cheese

Instructions

1. 1Rinse the farro under cold water until the water runs clearer. Dice the onion, mince the garlic, peel and cube the pumpkin into 1/2-inch pieces, and dice the apple (leave the skin on).
2. 2Heat olive oil in a large deep skillet or sauté pan with a lid over medium heat. Add the onion and cook 5 minutes until softened and lightly golden at the edges.
3. 3Stir in the garlic, cinnamon, cumin, allspice, and smoked paprika and cook 45 seconds until the spices bloom and smell warm. Add the pumpkin cubes and cook another 4 minutes, stirring occasionally so they start to soften.
4. 4Add the rinsed farro and drained chickpeas to the pan, stirring to coat the grains in the spiced oil. Pour in the broth, add the salt and pepper, and bring to a lively simmer.
5. 5Nestle the sage leaves into the mixture, cover the pan, reduce heat to low, and simmer gently 25 to 28 minutes until the farro is tender with a slight chew and most of the liquid is absorbed.
6. 6In the last 5 minutes of cooking, scatter the diced apple over the top, cover again, and let the apple steam just until warm and slightly softened but still bright.
7. 7Remove from heat, discard the sage leaves if desired, and fluff the pilaf with a fork. Drizzle with lemon juice and fold gently so the apple pieces stay distinct.
8. 8Spoon into bowls, top each serving with crumbled feta and a sprinkle of toasted pumpkin seeds for crunch, and serve warm as a complete dinner.