Side Dish: United States – Charred Broccolini and Lemon Farro with Parmesan and Toasted Almonds

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

1 cup (170 g) pearled farro, rinsed
3 cups (720 ml) water or low-sodium chicken broth
1 bunch broccolini (about 8 oz / 225 g), ends trimmed
1 small shallot, minced (optional)
1 small garlic clove, thinly sliced
1 lemon (zest plus 2 tbsp / 30 ml juice)
1 / 3 cup (30 g) freshly grated Parmesan, plus more for serving
1 / 4 cup (30 g) sliced almonds, toasted
3 tbsp (45 ml) extra-virgin olive oil, divided
1 / 4 tsp red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) chopped flat-leaf parsley

Instructions

Cook the farro: In a medium pot, combine farro, water or broth, and 1 teaspoon salt. Bring to a boil, then reduce to a lively simmer and cook until al dente, 20–25 minutes. Drain well, return to the warm pot, and toss with 1 tablespoon olive oil, half the lemon zest, and 1 tablespoon lemon juice. Season with pepper; cover to keep warm.
Char the broccolini: Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. Add broccolini, season with a pinch of salt and pepper, and cook undisturbed 2–3 minutes to blister. Toss and continue cooking until tender-crisp with charred spots, 3–4 minutes more. Push broccolini to one side, add shallot and garlic to the empty side, and cook 30–60 seconds until fragrant. Add red pepper flakes (if using) and the remaining 1 tablespoon lemon juice; scrape up any browned bits.
Combine: Transfer the broccolini mixture to the pot with farro. Fold in Parmesan, toasted almonds, parsley, and the remaining lemon zest. If needed, loosen with a splash of warm water or broth. Taste and adjust salt, pepper, and lemon.
Serve: Spoon warm farro and broccolini alongside the main, finishing with extra Parmesan and a light drizzle of olive oil.