Farro with Toasted Fennel, Lemon, and Basil
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Ingredients
4–6 servings
- 2 cups pearled or semi-pearled farro, barley, Israeli couscous, freekeh, or wheat berries
- 1⁄4 cup olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon fennel seeds
- 1 large fennel bulb, bulb and stem thinly sliced, fronds reserved
- 1 lemon, thinly sliced, seeds removed
- Kosher salt and freshly ground black pepper
- Pinch of crushed red pepper flakes (optional)
- 1 cup fresh basil leaves, torn
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Preparation
Step 1
Cook grains according to package instructions. Drain and set aside.
Step 2
Heat the olive oil in a large skillet or pot over medium heat. Add the garlic and fennel seeds, and cook, stirring occasionally until garlic is just starting to brown, 3 to 4 minutes. Add the sliced fennel bulb and half the lemon and season with salt and pepper. Cook, stirring occasionally, until the fennel is totally tender and starting to caramelize, 8 to 10 minutes.
Step 3
Add the farro to the skillet and season with salt, pepper, and a pinch of crushed red pepper flakes, if using. Toss to coat and cook a few minutes, letting the farro absorb some of that garlicky, fennel-y olive oil. Add remaining lemon slices and chopped fennel stem and remove from heat. Transfer to a serving platter or bowl and top with the basil and fennel fronds.
Step 4
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Chef's notes
Since this grain salad is so accommodating, feel free to make it your own by adding more herbs (basil! tarragon!), a grating of salty cheese (ricotta salata or pecorino), or a handful of toasted and chopped nuts for texture.
DO AHEAD:
Farro can be cooked up to 5 days ahead, covered, and refrigerated. The whole dish can be cooked 2 days ahead, but wait to add the fresh herbs and fennel fronds.
