Farro with toasted fennel, lemon, and basil from Nothing Fancy: Unfussy Food for Having People Over (page 164) by Alison Roman

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Accompaniments: Celery and fennel with walnuts and blue cheese; Sausage party

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tina_3w21vq on May 09, 2026

    Forgettable

  • Nick_Cooks on January 31, 2026

    I did not like the lemon slices so I added the zest and some juice only which made it less bitter. Add a fried egg on top for a richness and delicious topping.

  • DKennedy on August 15, 2025

    This was meh in my opinion and I love farro.

  • CheesyKranskyLove on October 03, 2022

    Personally I enjoyed the simplicity of this dish but everyone else thought it wasn't memorable. I think it works well as a side but probably lacks something as a main.

  • Skamper on August 29, 2021

    I made a half batch and debated adding the whole fennel bulb rather than half. I went with only half and regretted it. It's pretty meh but could be dressed up by increasing fennel:farro and adding more herbs, pine nuts, feta, etc.

  • Jane on January 23, 2020

    This was a quick side dish - though in fact I had it as a vegetarian main. The farro gets a good flavor boost from garlic, fennel and lemon. I found the uncooked lemon added at the end a bit dominant though leftovers the next day were less so. When I make this again I’ll add all the lemon with the fennel to cook down.

  • anya_sf on November 25, 2019

    As the recipe indicates, this will never be a "wow" dish, but it's certainly a nice side. It tasted great alongside the frizzled chickpeas. The basil was a bit strong; other herbs, such as mint, would work, and I'd use less next time. The slices of caramelized lemon were also rather bitter for my taste. I didn't add the raw lemon slices and am glad I didn't. Leftovers tasted good cold from the fridge, especially with some feta cheese.

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