This Mango Farro Pilaf is a ferociously flavorful take on traditional rice pilaf. Farro, a nutrient-rich ancient grain, provides a nice chew that is smoothed out with the creaminess of coconut milk. Made In Nature organic dried mangoes combined with herbs and spices give this dish an exotic twist. This is a great side dish to pair with grilled fish or chicken, or on its own as a healthy vegetarian lunch.
Recipe by Made In Nature Test Kitchen
  • 1 cup farro
  • 2 Tbsp coconut oil
  • ½ cup onion, chopped
  • 1 Tbsp ginger, chopped
  • ½ cup dried mango, diced small
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • ¼ tsp cayenne pepper
  • 1 Tbsp mint, chopped
  • 1 Tbsp basil, chopped
  • Salt to taste
  • 1/2 cup coconut milk
  • Lime wedges and chopped scallion, for garnish
  1. Combine farro and 4 cups water, bring to a boil, then lower heat and simmer for 20 minutes. Remove any foam that accumulates on top of water during cooking. Strain and rinse, then chill for 10-15 minutes or overnight.
  2. Heat coconut oil over medium heat. Add onion and ginger. Cook for 5 minutes, stirring occasionally.
  3. Add dried mango, cumin, chili powder, and cayenne pepper. Cook for 2 minutes, stirring occasionally.
  4. Stir in cooked farro, mint, and basil and heat through. Salt to taste.
  5. Add coconut milk and stir to heat through.
  6. Serve with lime wedges and chopped scallion.