Toasted Farro with Lemon and Herbs
A bright, herb‑infused farro pilaf featuring lemon zest, fresh parsley and chives. Lightly toasted and simmered for a nutty, chewy side.
30 mins
6 servings
Ingredients
- 3 tablespoons Chives
- 1 ½ teaspoons Lemon (Zest)
- ¼ cup + 2 tablespoons Parsley (Fresh)
- 1 ½ cups Farro
- 3 tablespoons Unsalted Butter
- 1 ½ pinches Kosher Salt
- 3 tablespoons Lemon (Juice)
- 3 cups Vegetable Stock
- 1 ½ pinches Black Pepper
- 1 ½ tablespoons Olive Oil
Directions
- Mise en place: Zest one lemon, squeeze its juice, finely dice the parsley and chives, and set out the measured farro.
- In a medium saucepan, warm the olive oil over medium flame; once shimmering, add the farro and stir for about two to three minutes until it releases a nutty aroma.
- Pour in the vegetable broth together with a pinch of salt, bring the mixture to a rolling boil, then lower to a gentle simmer, cover, and cook for 18 to 22 minutes until the grains are tender yet retain a slight bite.
- If any liquid remains, discard it, then fold in the butter, lemon zest, lemon juice, parsley, chives, and a pinch of black pepper, mixing until everything is evenly coated.
- Taste the pilaf, adjusting salt or lemon if needed, and serve it while warm.
