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Mediterranean Farro Pilaf with Sautéed Shrimp

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Mediterranean Farro Pilaf with Sautéed Shrimp







For farro:

  • 2 cups dry pearled farro, quick-cook version
  • ½ tbsp. olive oil
  • 1 cup chopped onion (can also use shallots)
  • 2 tsp. garlic, minced
  • ½ cup red bell pepper, diced 
  • ½ cup green bell pepper, diced 
  • 2 medium carrots, chopped
  • Juice of 1 lemon
  • ½ cup unsalted chicken broth
  • 20 pitted Kalamata olives, coarsely chopped
  • ½ cup reduced fat feta cheese
  • 3 tbsp. toasted pine nuts
  • ½ tsp salt
  • ½ tsp ground black pepper

For shrimp:

  • 2 lb. bag of frozen cooked, peeled and deveined shrimp, thawed
  • 1 tsp. olive oil
  • 1 tsp. dried oregano
  • 1 tbsp. lemon juice
  • 2 tbsp. unsalted chicken broth
  • Salt and pepper, to taste


  1. Cook the farro according to the package’s instructions.
    *Tip: for more flavor, use unsalted chicken broth instead of water.
  2. Bring a large stainless steel pot to medium-high heat. Add olive oil and once warmed, sauté the onion, garlic, peppers and carrots for 5-8 minutes, stirring throughout.
  3. While the farro and veggies cook, chop the olives and prepare the lemon juice, chicken broth, feta and pine nuts.
  4. In another pan, heat the shrimp according to package instructions. Since it is pre-cooked, it should only take a few minutes to warm. Add the remaining ingredients to the shrimp and stir to coat.
  5. Once farro has finished cooked, drain the liquid.
  6. Add the cooked farro to the pot with the sautéed veggies.
  7. Stir in lemon juice, chicken broth, olives, feta, pine nuts, salt and pepper.
  8. Top with shrimp and serve. 

Recipe provided by Cooper Clinic Nutrition Services.