Warm Farro with Arugula and Rosemary-Lemon Pan Sauce

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

1 cup (190 g) pearled farro, rinsed
2 1/2 cups (600 ml) low-sodium chicken broth or water
1 small shallot, finely minced
1 lemon, zest and 2 tbsp (30 ml) juice
1 tsp fresh rosemary, minced
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) warm chicken pan drippings (optional)
1 tsp Dijon mustard (use if not adding drippings)
2 cups (60 g) baby arugula
1/4 cup (30 g) toasted sliced almonds
2 tbsp (10 g) grated Parmesan (optional)
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

1. Cook the farro: In a medium saucepan, combine farro and broth (or water). Bring to a boil, then reduce to a gentle simmer and cook until tender with a pleasant chew, 18–25 minutes. Drain any excess liquid.
2. Make the dressing: In a large mixing bowl, whisk olive oil, lemon juice, lemon zest, rosemary, minced shallot, salt, and several grinds of black pepper. Whisk in warm chicken pan drippings if you have them; if not, whisk in Dijon mustard for body and savoriness.
3. Finish the salad: Add the hot drained farro to the bowl and toss to coat so it absorbs the dressing. Fold in the arugula to lightly wilt. Scatter in toasted almonds and Parmesan (if using).
4. Taste and adjust seasoning with additional salt, pepper, or lemon juice. Serve warm alongside the roast chicken, spooning any extra pan jus over the top.