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Toasted Farro, Cured Tomatoes, Almonds, Preserved Lemon, Herbs

A whole grain speciality from Washington DC's Blue Duck Tavern.

Toasted Farro, Cured Tomatoes, Almonds, Preserved Lemon, Herbs Photo
Yield: Serves 6


  • 1½ cups farro
  • 1 tsp. salt
  • 3 Tbsp. preserved lemon* (or 1 tablespoon grated lemon rind)
  • 1 Tbsp. chopped mint
  • 1 Tbsp. lemon oil* (lemon-infused olive oil)
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. chopped chives
  • 3 Tbsp. fresh peas (or frozen and blanched)
  • 4 Tbsp. chopped olive oil cured tomatoes* (or chopped fresh)
  • 1 Tbsp. olive oil
  • 1 tsp. minced garlic
  • 1 tsp. minced shallots
  • 1 tsp. salt
  • Pepper to taste
  • Espelette* (or half a pinch of cayenne pepper)

  • Available in gourmet/specialty stores


  1. If using whole farro (not pearled, semi-pearled or blanched), soak overnight in water and drain.

  2. Add salt to 3 cups of water and bring to a boil. Optional: add a bay leaf and a sprig of thyme.

  3. Add farro, bring to a simmer and cover. Cook for about 45 minutes (less if using pearled or blanched farro). Stir every 10 minutes, and start checking for doneness after 30 minutes. (Different brands have different cooking times and require varying amounts of water. If it gets too dry, add a little water.)

  4. While farro is cooking, combine remaining ingredients in a large bowl.

  5. Drain farro when done, removing herbs if you used them. Let farro cool to room temperature.

  6. Add farro to bowl and mix well. Check for seasoning. Serve at room temperature.

Recipe courtesy of Chef Sebastien Archambault; photo by Kacy Meinecke for DietsInReview.com

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