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128 lines
2.5 KiB
128 lines
2.5 KiB
---
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ServingSize: 4
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cssclass: recipeTable
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Tag: ["Easy", "Fresh", "Healthy"]
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: Yes
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Meta:
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IsFavourite: True
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Rating: 4
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Recipe:
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Courses: "Side Dish"
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Categories: "Salad"
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Collections: "Middle Eastern"
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Source:
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PreparationTime:
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CookingTime: 20
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OServingSize: 4
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Ingredients:
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- 450 grams pearled or semi-pearled farro (or barley, Israeli couscous, freekeh or wheat berries)
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- 60 ml olive oil
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- 6 clove(s) garlic
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- 1 tbsp fennel seeds
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- 1 whole large fennel bulb, thinly sliced, fronds reserved
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- 1 whole lemon, thinly sliced
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- 1 pinch chilli flakes
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- 1 bunch(es) basil leaves, torn
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---
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Parent:: [[@@Recipes|Recipes]], [[@Side dishes|Side dishes]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-FarrowFennelLemonBasilEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-FarrowFennelLemonBasilNSave
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# Farro w Fennel, Lemon, Basil
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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1. Cook the grains according to the packet instructions. Drain and set aside.
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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.
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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.
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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.
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5. Transfer to the serving platter or bowl and top with the basil and fennel fronds.
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