Obsidian/03.03 Food & Wine/Farro w Fennel, Lemon, Basil.md

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ServingSize: 4
cssclass: recipeTable
Tag: ["Easy", "❄️", "🧘🏼‍♂️"]
Date: 2021-09-21
DocType: "Recipe"
Hierarchy: "NonRoot"
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Meta:
 IsFavourite: True
 Rating: 4
Recipe:
 Courses: "Side Dish"
 Categories: "Cereal"
 Collections: "Middle Eastern"
 Source:
 PreparationTime: 
 CookingTime: 20
 OServingSize: 4
Ingredients:
 - 450 grams pearled or semi-pearled farro (or barley, Israeli couscous, freekeh or wheat berries)
 - 60 ml olive oil
 - 6 clove(s) garlic
 - 1 tbsp fennel seeds
 - 1 whole large fennel bulb, thinly sliced, fronds reserved
 - 1 whole lemon, thinly sliced
 - 1 pinch chilli flakes
 - 1 bunch(es) basil leaves, torn

---

Parent:: [[@@Recipes|Recipes]], [[@Side dishes|Side dishes]], [[@@MRCK|Megan Rose]]

---

 

```button
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action MetaEdit: Run MetaEdit
id EditMetaData
```
^button-FarrowFennelLemonBasilEdit


```button
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type command
action Save current file
id Save
```
^button-FarrowFennelLemonBasilNSave



 

# Farro w Fennel, Lemon, Basil

 

```toc
style: number
```

 

---

 

### Practical Informations

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### Ingredients

 

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---

 

### Instructions

 

1. Cook the grains according to the packet instructions. Drain and set aside.

 

2. Heat the olive oil in a large skillet over medium heat. Add the garlic and fennel seeds and cook, stirring occasionally, until the garlic is just starting to brown, 3-4 minutes.

 

3. Add the sliced fennel and half the lemon slices and season eith salt and pepper. Cook, stirring occasionally, until the fennel is totally tender and starting to caramelise, 8-10 minutes.

 

4. Add the grains and season with salt, pepper and chilli flakes, if using. Toss to coat, then cook for a few minutes, letting the grain absorb some of that garlicky, fennel-y olive oil. Add the remaining lemon slices and remove from the heat.

 

5. Transfer to the serving platter or bowl and top with the basil and fennel fronds.