Charred Grape and Fennel Farro Skillet

Ingredients

• pearled farro1 1/2 cups
• fennel bulb, thinly sliced1 large
• red grapes2 cups
• shallot, minced1
• garlic cloves, minced3
• vegetable broth3 1/2 cups
• olive oil3 tablespoons
• lemon zest and juice1 lemon
• fresh dill, chopped1/4 cup
• toasted pistachios, chopped1/3 cup

Method

1. 1Warm 2 tablespoons olive oil in a wide skillet over medium-high heat and cook the fennel with a pinch of salt until browned at the edges, about 8 minutes.
2. 2Add the shallot and garlic and cook for 1 minute, stirring often.
3. 3Stir in the farro, then pour in the vegetable broth. Bring to a simmer, cover loosely, and cook until the farro is tender but pleasantly chewy, 22 to 25 minutes.
4. 4Meanwhile, toss the grapes with the remaining olive oil and spread them in a hot pan or under a broiler just until they blister and soften.
5. 5Uncover the farro and let excess liquid cook off. Fold in the lemon zest, half the lemon juice, dill, and most of the pistachios.
6. 6Top with the blistered grapes, remaining pistachios, and a final squeeze of lemon. Serve warm.

Tips

• Let the fennel get real color before adding liquid; that browning builds the dish’s savory base.
• If the grapes are very sweet, add a tiny splash more lemon juice at the end for balance.

Nutrition