Warm Chestnut Apple Farro Pilaf With Sage

Chestnuts are one of those foods that sound wonderfully autumnal but can leave you wondering:

Okay...what exactly do I do with them?

My answer?

Don't make it complicated.

Buy them already cooked.

Vacuum-packed chestnuts are one of the easiest ways to experiment with this October Focus Food without roasting and peeling an entire batch yourself.

For this recipe, I'm combining them with chewy farro, crisp apple, white beans, sage, and just enough broth to bring everything together.

It's warm, savory, slightly sweet, and substantial enough to be dinner.

Warm Chestnut Apple Farro Pilaf With Sage

Serves: 4
Prep: 10 minutes
Cook: Approximately 20 minutes if using already-cooked farro

Ingredients

• 3 cups cooked farro
• 5 ounces cooked vacuum-packed chestnuts, roughly chopped
• 1 medium crisp apple, diced
• 1 cup finely chopped celery
• 1½ cups cooked or canned white beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon dried sage or 1 tablespoon finely chopped fresh sage
• ½ cup low-sodium vegetable broth, plus more if needed
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper
• Optional: 2 tablespoons chopped walnuts for serving

First, Toast the Farro

Heat a large wide skillet over medium heat.

Add the olive oil and cooked farro.

Spread the farro across the skillet and let it cook for 3–4 minutes, stirring occasionally.

You're not trying to make it crunchy.

You just want some of the grains to develop a little toasted flavor.

Transfer the farro temporarily to a bowl.

Soften the Apple and Celery

Add the celery and diced apple to the same skillet.

Cook for approximately 4–5 minutes, stirring occasionally.

The celery should begin to soften while the apple becomes tender but still keeps some of its shape.

Add the sage and black pepper.

Cook another 30 seconds.

Your kitchen should smell very much like fall at this point.

Bring Everything Together

Return the toasted farro to the skillet.

Add:

Chestnuts.

White beans.

Vegetable broth.

Stir gently and cook for another 4–5 minutes, until everything is hot and the broth has mostly absorbed.

If the mixture seems dry, add another splash of broth.

Finish with the fresh lemon juice.

Taste and adjust the pepper or lemon as needed.

Why the Lemon Matters

This dish has several earthy and slightly sweet ingredients.

Farro.

Chestnuts.

Apple.

Beans.

Sage.

A little acidity at the end keeps those flavors from becoming flat or overly heavy.

Don't skip it unless you need to.

What to Serve With It

This pilaf can absolutely stand on its own because the white beans add protein and substance.

But I especially like it with something green.

Try:

• Roasted broccoli
• Sautéed kale
• Roasted Brussels sprouts
• A simple leafy salad

For a fall gathering, you could also serve the pilaf as a hearty side dish.

Need It Gluten-Free?

Farro contains gluten.

For a gluten-free version, substitute 3 cups cooked brown rice.

Follow the recipe exactly the same way, including briefly toasting the cooked rice in the skillet before adding the remaining ingredients.

The texture will be different, but the flavor combination still works beautifully.

Storage

Allow leftovers to cool before refrigerating in a covered container.

Use within approximately 3–4 days.

Reheat gently in a skillet or microwave with a splash of vegetable broth if the grains have absorbed additional moisture.

A Much Easier Way to Try Chestnuts

If you've never cooked with chestnuts, I would absolutely start with the vacuum-packed kind.

Open.

Chop.

Cook.

That's it.

Sometimes trying a new food doesn't need to become an event.

And that's really the point of my monthly Focus Foods.

We're not trying to reinvent the way we eat every thirty days.

We're simply creating reasons to keep bringing more variety onto the plate.

Try vacuum-packed chestnuts this week and save this recipe for your next fall meal or gathering.

And if you'd like more seasonal ideas, join Plant Based Flex free for new Thrive Beyond 60 posts, and explore my Thrive Beyond 60 — The 12-Month Focus Foods Cookbook for the complete year-round Focus Foods approach.

Plant Based Flex · Fall Skillet

Warm Chestnut Apple Farro Pilaf

with Sage and White Beans

Serves4

Prep10 min

Cook~20 min

MethodSkillet

Ingredients

The Pilaf

— 3 cups cooked farro

— 5 oz cooked vacuum-packed chestnuts, roughly chopped

— 1 medium crisp apple, diced

— 1 cup finely chopped celery

— 1½ cups cooked or canned white beans, drained

Flavor & Finish

— 1 tbsp olive oil

— 1 tsp dried sage or 1 tbsp fresh sage, finely chopped

— ½ cup low-sodium vegetable broth, plus more if needed

— 1 tbsp fresh lemon juice

— Freshly ground black pepper

— 2 tbsp chopped walnuts for serving (optional)

Directions

1

Heat a large wide skillet over medium heat. Add the olive oil and cooked farro. Spread across the skillet and cook for 3 to 4 minutes, stirring occasionally, until some of the grains develop a light toasted flavor. Transfer temporarily to a bowl.

2

Add the celery and diced apple to the same skillet. Cook for 4 to 5 minutes, stirring occasionally, until the celery begins to soften and the apple becomes tender but still holds its shape.

3

Add the sage and black pepper. Cook another 30 seconds.

4

Return the toasted farro to the skillet. Add chestnuts, white beans, and vegetable broth. Stir gently and cook for 4 to 5 minutes, until everything is hot and the broth has mostly absorbed. Add another splash of broth if the mixture seems dry.

5

Finish with fresh lemon juice. Taste and adjust pepper or lemon as needed. Top with chopped walnuts if desired and serve warm.

Why the lemon matters: farro, chestnuts, apple, beans, and sage are all earthy and slightly sweet. A little acidity at the end keeps those flavors from becoming flat or heavy. Don't skip it unless you need to. Storage: refrigerate leftovers in a covered container up to 4 days. Reheat in a skillet with a small splash of broth or in the microwave until warmed through.

Healthy Benefits

Farro is an ancient whole grain with more fiber, protein, and magnesium than white rice or pasta.

White beans provide plant protein, fiber, potassium, folate, and magnesium — making this pilaf genuinely satisfying.

Chestnuts are lower in fat than most nuts and higher in complex carbohydrates, with vitamin C and potassium.

Apple adds fiber, vitamin C, and natural sweetness that balances the earthiness of the other ingredients.

Sage is a traditional digestive herb with antioxidant and anti-inflammatory compounds that deepen the fall flavor.

Walnuts add plant omega-3 fatty acids, magnesium, and satisfying crunch as an optional finish.

Simple Variations

· Swap farro for cooked wild rice, barley, or quinoa

· Use chickpeas or cannellini beans instead of white beans

· Replace chestnuts with roasted butternut squash cubes

· Add dried cranberries for a sweet-tart contrast

· Stir in a handful of baby spinach or kale at the end

· Add a fried or poached egg on top for a flexitarian protein boost

· Use fresh thyme instead of sage for a different herb note

Make Ahead

· Cook farro up to 3 days ahead and refrigerate

· Dice apple and celery earlier in the day; store separately

· The full pilaf reheats beautifully — great for meal prep

· Reheat in a skillet with a splash of broth to revive moisture

· Refrigerate leftovers up to 4 days in a covered container

· Serve as a fall gathering side dish — doubles easily

Serve With

Roasted broccoli Sautéed kale Roasted Brussels sprouts A simple leafy salad Roasted winter squash Sparkling water with lemon

Nutrition Facts

Per serving as a main meal · serves 4 · without optional walnuts

~370Calories

~14gProtein

~68gCarbs

~12gFiber

~5gTotal Fat

~0.5gSat. Fat

~160mgSodium

~10gSugars

Per serving as a side · serves 8 · with optional walnuts

~200Calories

~7gProtein

~34gCarbs

~6gFiber

~5gTotal Fat

~0.5gSat. Fat

~80mgSodium

~5gSugars

Estimates only. Values vary based on farro brand, chestnut brand, apple size, and whether optional walnuts are included. Sodium will vary with the vegetable broth used — choose low-sodium to keep it lower. The white beans make this genuinely satisfying as a main dish.

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Disclaimer:
This content is for informational purposes only and is not medical advice. Always consult your healthcare provider before making changes to your diet, supplements, or lifestyle, especially if you have existing conditions or take medication.

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