Lemon-Herb Farro

1. 1
   prep

   Rinse the farro.

   Place the pearled farro in a fine mesh strainer and rinse under cold running water until the water runs clear. Shake off excess water.

2. 2
   boil · ~25 min

   Cook the farro until tender and chewy.

   1.Transfer rinsed farro to a medium saucepan and add the 3 cups of water with 0.25 teaspoon of salt.

   2.Bring to a rolling boil over high heat, then reduce heat to low and cover with a tight-fitting lid.

   3.Simmer gently until the grains are tender with a pleasant chew, 20 to 25 minutes (pearled farro).

   4.If any excess water remains, drain it off with the same strainer.

   TIPTaste a grain at 20 minutes — it should be tender but still have a slight bite in the center.
3. 3
   mix · ~2 min

   Whisk together the lemon-herb dressing.

   1.In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, and the remaining 0.25 teaspoon salt.

   2.Whisk vigorously until the mixture emulsifies and looks slightly creamy, about 30 seconds.

   3.Stir in the chopped parsley and dill, reserving a small pinch of each for garnish.
4. 4
   saute · ~2 min

   Warm the garlic in the cooked farro.

   Return the drained farro to the saucepan over low heat. Pour the dressing over the warm grains and stir gently with a wooden spoon for 1 to 2 minutes, just until the garlic loses its raw edge and the farro is evenly coated.

   TIPWarming the dressed farro together helps the grains absorb the lemon and garlic flavors deeply.
5. 5
   garnish

   Finish with black pepper and reserved herbs.

   Remove from heat, grind black pepper over the top, and scatter the reserved parsley and dill. Fluff once more with a fork and transfer to a serving bowl.

6. 6
   serve

   Serve warm or at room temperature.

   Lemon-herb farro is excellent immediately. It also holds beautifully for up to 2 hours at room temperature, making it a perfect potluck or meal-prep side.

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