Side Dish: United States – Citrus-Herb Farro with Toasted Almonds

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

3 / 4 cup (130 g) farro, rinsed
2 cups (480 ml) low-sodium vegetable broth or water
1 tbsp (15 ml) extra-virgin olive oil
Zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice
1 small shallot, finely minced
2 tbsp (8 g) chopped fresh parsley
1 tbsp (4 g) chopped fresh dill
2 tbsp (14 g) sliced almonds
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Add farro and broth (or water) to a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until tender and chewy, 20–25 minutes. Drain any excess liquid.
While the farro cooks, toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced shallot, salt, and several grinds of black pepper.
Add the hot, drained farro to the bowl and toss to coat so it absorbs the dressing.
Fold in parsley and dill. Taste and adjust salt, pepper, or lemon to preference.
Scatter toasted almonds over the top and serve warm or at room temperature.