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

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

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.