This shelf pilaf needs only a handful of additions to become dinner: sautéed apple and celery for crunch and sweetness, stock to rehydrate the farro, and a knob of butter to warm everything through. It's a weeknight meal that tastes like autumn.

Serves 2. 25 minutes, 15 at the stove.

About 200 calories a serving, 2 g protein, 24 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 2 ribs of celery and 1 medium apple into small pieces, keeping them separate. Heat 1 tablespoon of butter in a large skillet over medium-high heat until it foams, then add the celery and cook for three minutes until it begins to soften.3 min
2. Add the apple pieces and cook for two minutes more, stirring occasionally, until both are tender and the apple edges turn translucent. Season lightly with salt and pepper, then push the vegetables to the side of the pan.2 min
3. Add 1 cup of the farro pilaf to the centre of the pan with 1.5 cups of water or stock and the remaining 1 tablespoon of butter. Stir everything together, bring to a simmer, and cover loosely with a lid or foil.
4. Simmer gently for ten to twelve minutes, stirring once halfway through, until the farro is tender and has absorbed most of the liquid. If it seems dry, add a splash more water. Taste and adjust salt and pepper.10 min

Note Swap apple for pear if you have it. Leftovers keep covered in the fridge for three days and taste good cold or reheated gently with a splash of water. Serve with a simple green salad or roasted root vegetables on the side.