- 2/3 cup farro, rinsed
- 1 fennel bulb
- 1 teaspoon granulated sugar
- 1 teaspoon dried dill
- 1/4 cup chopped or sliced almonds, toasted
- Salt and black pepper, to taste
Bring a quart of salted water to boil in a large pot.
Once boiling, add the farro and cook uncovered for 16-18 minutes, until toothsome but soft.
While the farro is cooking, heat a nonstick skillet over medium heat; add a swirl of oil.
Chop any stems off of the fennel and cut out the core; chop the remaining fennel into pieces about 1/4-inch big.
Saute the fennel and sugar for 8-10 minutes, until soft, slightly translucent, and fragrant.
Season the fennel with dill, salt, and pepper, to taste.
Simply combine the fennel, farro, and almonds and stir, then serve!