Farro, Orange, and Pine Nut Dressing Recipe

Name: Farro, Orange, and Pine Nut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 2 shallots, finely chopped (about 1/2 cup); 2 celery stalks, finely chopped; 1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley; 1 tablespoon plus 1 teaspoon finely chopped fresh sage; 2 teaspoons fennel seeds, coarsely chopped; 1 dried chile, crumbled; 2 cups farro; 3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock; 1/2 cup dry white wine; Coarse salt and freshly ground pepper; 2 navel oranges, peel and pith removed, flesh cut into segments; 1/4 cup pine nuts, toasted

Servings: persons

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped (about 1/2 cup)
2 celery stalks, finely chopped
1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon plus 1 teaspoon finely chopped fresh sage
2 teaspoons fennel seeds, coarsely chopped
1 dried chile, crumbled
2 cups farro
3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
1/2 cup dry white wine
Coarse salt and freshly ground pepper
2 navel oranges, peel and pith removed, flesh cut into segments
1/4 cup pine nuts, toasted

1
Melt butter with the oil in a medium saucepan over medium heat.
2
Add shallots and celery, and cook, stirring often, until soft, about 3 minutes.
3
Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute.
4
Stir in farro, stock, and wine, and bring to a boil.
5
Season with 1 teaspoon salt.
6
Reduce heat to low; cover, and cook until farro is tender and has absorbed the liquid, about 30 minutes.
7
When ready to serve, stir in orange segments, pine nuts, and remaining 1/4 cup parsley.
8
Season with salt and pepper.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon extra-virgin olive oil, 2 shallots, finely chopped (about 1/2 cup), 2 celery stalks, finely chopped, and more.

Yes, Farro, Orange, and Pine Nut Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Farro, Orange, and Pine Nut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions