Ingredients
- 1 cup farro
- 3 cups chicken stock
- 1 lb green beans, trimmed and cut into 1" pieces
- 1 slice thick cut bacon, thinly sliced
- 1 shallot, sliced
- 1 ear corn, kernels only
- 1 clove garlic, minced
- 1/2 lemon, juiced
- 2 tbsp parmesan, finely grated
- 1/4 cup almonds, roasted and lightly salted
- kosher salt
- pepper
6 servings
Directions
Bring farro and chicken stock to a boil over medium-high heat. Then let simmer for 30 minutes.
Meanwhile, bring a pot of water to a boil. Add the green beans and cook for 2 minutes (about when the pot comes back to a boil). Drain. Set aside.
In a large saute pan, heat the bacon and shallot. Once golden and crispy, add the green beans, corn, and garlic. Cook until the veggies take on some color. Salt to taste.
Add the farro and any reserve liquid to the veggies. Take advantage of any liquid to deglaze the pan.
Add the parmesan and lemon juice.
Roughly chop the almonds and toss with the farro.
Salt and pepper to taste.
Serve.
45 minutes
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