Side Dish: United States – Lemon-Thyme Farro with Toasted Almonds and Parsley

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 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (240 ml) farro (6 3/4 oz (190 g)), rinsed
2 cups (480 ml) low-sodium vegetable broth (2 cups (480 ml)) or water
1 small shallot, finely chopped
1 tbsp (15 ml) olive oil
1 tsp (5 ml) fresh thyme leaves, chopped
1 lemon, zested and 2 tbsp (30 ml) juice
1 / 3 cup (80 ml) sliced almonds (1 1/4 oz (35 g))
2 tbsp (30 ml) chopped flat-leaf parsley
1 tbsp (14 g) unsalted butter or 1 tbsp (15 ml) extra olive oil
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 cup farro (190 g), rinsed
2 cups low-sodium vegetable broth (480 ml) or water
1 small shallot, finely chopped
1 tbsp (15 ml) olive oil
1 tsp fresh thyme leaves, chopped
1 lemon, zested and 2 tbsp (30 ml) juice
1 / 3 cup sliced almonds (35 g)
2 tbsp chopped flat-leaf parsley
1 tbsp (14 g) unsalted butter or 1 tbsp (15 ml) extra olive oil
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
In a medium saucepan, warm the olive oil over medium heat. Add the shallot and a pinch of salt; cook until translucent, 2–3 minutes.
Stir in the farro and toast for 1–2 minutes. Add the broth, thyme, and 1/4 teaspoon (1.25 ml) salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the farro is tender and most liquid is absorbed (about 20–25 minutes for pearled farro, 30–35 minutes for semi-pearled/whole).
Drain any excess liquid if needed. Off the heat, stir in the butter (or extra olive oil), lemon zest, and lemon juice. Fold in the parsley and most of the toasted almonds.
Season to taste with additional salt and pepper. Serve warm, topped with the remaining almonds.

Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
In a medium saucepan, warm the olive oil over medium heat. Add the shallot and a pinch of salt; cook until translucent, 2–3 minutes.
Stir in the farro and toast for 1–2 minutes. Add the broth, thyme, and 1/4 teaspoon salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the farro is tender and most liquid is absorbed (about 20–25 minutes for pearled farro, 30–35 minutes for semi-pearled/whole).
Drain any excess liquid if needed. Off the heat, stir in the butter (or extra olive oil), lemon zest, and lemon juice. Fold in the parsley and most of the toasted almonds.
Season to taste with additional salt and pepper. Serve warm, topped with the remaining almonds.