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

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	👌🏼 ❄️ 🧘🏼‍♂️	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	true	IsFavourite Rating True 4	Courses Categories Collections Source PreparationTime CookingTime OServingSize Side Dish Cereal Middle Eastern 20 4	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, @Side dishes, @@MRCK

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Farro w Fennel, Lemon, Basil

 

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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.