Anti Inflammatory Farro Pilaf with Turmeric, Roasted Vegetables & Herbs
This hearty grain pilaf is the kind of bowl that makes you feel genuinely good after eating it — warm, satisfying, and packed with ingredients that pull their weight both in flavor and in function. Farro simmers low and slow in vegetable broth with turmeric, cumin, and black pepper, a trio of spices that brings deep, earthy warmth while also doing serious work for your body. Turmeric and black pepper together are a classic pairing for a reason, and toasting the farro in spiced olive oil before adding the broth gives the whole dish a nutty, almost buttery depth. Meanwhile, cherry tomatoes and zucchini roast at high heat until blistered and caramelized at the edges, adding brightness and a little sweetness to balance the spices. A finishing squeeze of fresh lemon juice and a handful of chopped parsley lift everything right before serving, keeping the flavors lively rather than heavy. Optional dry-roasted pumpkin seeds add a satisfying crunch and round out the nutrition even further. This recipe makes four servings and comes together with simple, whole-food ingredients that are easy to find and free of anything processed or inflammatory.
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Learn more →Ingredients
4 servings
- 1 cup semi-pearled farro
- 3 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ¼ tsp black pepper
- 2 ½ cups low-sodium vegetable broth
- ½ tsp salt, divided
For the roasted vegetables
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, cut into ½-inch pieces
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh lemon juice
- ¼ cup dry-roasted pumpkin seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cherry tomatoes and zucchini on a rimmed baking sheet, drizzle with 1 tbsp of the olive oil, and season with 1/4 tsp of the salt. Roast for 20–25 minutes, until the tomatoes are blistered and the zucchini is tender and golden at the edges.
- 2
While the vegetables roast, heat the remaining 2 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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