Lemony Farro with Charred Broccolini and Toasted Almonds

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (190 g) pearled farro, rinsed
2 1/2 cups (600 ml) low-sodium chicken broth or water
1 bunch broccolini (about 8 oz (225 g)), trimmed
1 cup (150 g) cherry tomatoes, halved
1/4 cup (30 g) sliced almonds
1 small garlic clove, finely grated
1 lemon (zest and 2 tbsp (30 ml) juice)
3 tbsp (45 ml) extra-virgin olive oil, divided
1/4 cup (15 g) chopped fresh flat-leaf parsley
1/4 tsp (1.25 ml) red pepper flakes
Kosher salt and freshly ground black pepper, to taste

Show original ingredient measurements

1 cup (190 g) pearled farro, rinsed
2 1/2 cups (600 ml) low-sodium chicken broth or water
1 bunch broccolini (about 8 oz / 225 g), trimmed
1 cup (150 g) cherry tomatoes, halved
1/4 cup (30 g) sliced almonds
1 small garlic clove, finely grated
1 lemon (zest and 2 tbsp / 30 ml juice)
3 tbsp (45 ml) extra-virgin olive oil, divided
1/4 cup (15 g) chopped fresh flat-leaf parsley
1/4 tsp red pepper flakes
Kosher salt and freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment.
2. Cook the farro: In a medium saucepan, combine farro and broth. Bring to a boil, then reduce heat and simmer until tender, 18–25 minutes. Drain any excess liquid and return farro to the warm pot.
3. Roast the vegetables: Toss broccolini and cherry tomatoes with 1 tablespoon (15 ml) olive oil, a big pinch of salt, and pepper. Spread on the prepared sheet and roast until broccolini is lightly charred and tender, 12–15 minutes, flipping once. Chop broccolini into bite-size pieces if thick.
4. Toast the almonds: In a dry skillet over medium heat, toast sliced almonds, stirring, until golden, 3–4 minutes. Transfer to a plate to cool.
5. Make the dressing: In a small bowl, whisk lemon zest, lemon juice, grated garlic, red pepper flakes, 2 tablespoons (30 ml) olive oil, and a pinch of salt.
6. Combine: Pour the dressing over the warm farro and toss to coat. Fold in roasted broccolini, tomatoes, toasted almonds, and parsley. Season with additional salt and pepper to taste.

1. Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment.
2. Cook the farro: In a medium saucepan, combine farro and broth. Bring to a boil, then reduce heat and simmer until tender, 18–25 minutes. Drain any excess liquid and return farro to the warm pot.
3. Roast the vegetables: Toss broccolini and cherry tomatoes with 1 tablespoon olive oil, a big pinch of salt, and pepper. Spread on the prepared sheet and roast until broccolini is lightly charred and tender, 12–15 minutes, flipping once. Chop broccolini into bite-size pieces if thick.
4. Toast the almonds: In a dry skillet over medium heat, toast sliced almonds, stirring, until golden, 3–4 minutes. Transfer to a plate to cool.
5. Make the dressing: In a small bowl, whisk lemon zest, lemon juice, grated garlic, red pepper flakes, 2 tablespoons olive oil, and a pinch of salt.
6. Combine: Pour the dressing over the warm farro and toss to coat. Fold in roasted broccolini, tomatoes, toasted almonds, and parsley. Season with additional salt and pepper to taste.