Warm Farro with Roasted Fennel, Pistachio, and Citrus Gremolata

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 20 min

Cook 25 min

Total 40 min

Ingredients

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

1 cup (170 g) pearled farro, rinsed
3 cups (720 ml) low-sodium chicken stock or water
2 small fennel bulbs, cored and cut into wedges
2 small heads Belgian endive, halved lengthwise
3 tbsp (45 ml) extra-virgin olive oil, divided
1/2 tsp (2.5 ml) kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 tsp (5 ml) finely grated orange zest
1 tsp (5 ml) finely grated lemon zest
1 small garlic clove, finely grated
1/3 cup (45 g) shelled pistachios, toasted and chopped
1/2 cup (15 g) flat-leaf parsley, finely chopped
2 tbsp (8 g) chopped fennel fronds (optional)
1 1/2 tsp (7.5 ml) red wine or sherry vinegar
Pinch red pepper flakes (optional)
1/2 tsp (2.5 ml) honey (optional, to balance bitterness)

Show original ingredient measurements

1 cup (170 g) pearled farro, rinsed
3 cups (720 ml) low-sodium chicken stock or water
2 small fennel bulbs, cored and cut into wedges
2 small heads Belgian endive, halved lengthwise
3 tbsp (45 ml) extra-virgin olive oil, divided
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 tsp finely grated orange zest
1 tsp finely grated lemon zest
1 small garlic clove, finely grated
1/3 cup (45 g) shelled pistachios, toasted and chopped
1/2 cup (15 g) flat-leaf parsley, finely chopped
2 tbsp (8 g) chopped fennel fronds (optional)
1 1/2 tsp red wine or sherry vinegar
Pinch red pepper flakes (optional)
1/2 tsp honey (optional, to balance bitterness)

Instructions

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

1. Heat oven to 425°F (220°C). On a rimmed sheet pan, toss fennel and endive with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 ml) salt, and pepper. Roast until caramelized at the edges and tender, 18–25 minutes, turning once halfway.
2. Meanwhile, combine farro and stock (or water) in a saucepan and bring to a simmer. Cook until tender with a pleasant chew, 20–25 minutes. Reserve 2 tbsp (30 ml) cooking liquid, then drain and keep warm.
3. Make the citrus-pistachio gremolata: In a bowl, combine orange zest, lemon zest, garlic, parsley, fennel fronds (if using), pistachios, vinegar, remaining 1 tbsp (15 ml) olive oil, a pinch of salt, pepper, and red pepper flakes. Add honey if needed to round bitterness; adjust seasoning to taste.
4. Return the warm farro to the pot and loosen with the reserved cooking liquid. Fold in half of the gremolata; season with salt and pepper as needed.
5. Transfer the farro to a serving platter or shallow bowl. Arrange the roasted fennel and endive over the top and spoon on the remaining gremolata.
6. Serve warm alongside the duck, allowing the grains to catch any orange-bigarade sauce on the plate.

1. Heat oven to 425°F (220°C). On a rimmed sheet pan, toss fennel and endive with 2 tbsp olive oil, 1/2 tsp salt, and pepper. Roast until caramelized at the edges and tender, 18–25 minutes, turning once halfway.
2. Meanwhile, combine farro and stock (or water) in a saucepan and bring to a simmer. Cook until tender with a pleasant chew, 20–25 minutes. Reserve 2 tbsp cooking liquid, then drain and keep warm.
3. Make the citrus-pistachio gremolata: In a bowl, combine orange zest, lemon zest, garlic, parsley, fennel fronds (if using), pistachios, vinegar, remaining 1 tbsp olive oil, a pinch of salt, pepper, and red pepper flakes. Add honey if needed to round bitterness; adjust seasoning to taste.
4. Return the warm farro to the pot and loosen with the reserved cooking liquid. Fold in half of the gremolata; season with salt and pepper as needed.
5. Transfer the farro to a serving platter or shallow bowl. Arrange the roasted fennel and endive over the top and spoon on the remaining gremolata.
6. Serve warm alongside the duck, allowing the grains to catch any orange-bigarade sauce on the plate.