Farro with Toasted Fennel, Lemon, and Basil – A Favorite from Nothing Fancy

If you’ve ever flipped through Alison Roman’s cookbook Nothing Fancy, you know it’s full of recipes that feel both unfussy and elevated—the kind of food that makes any gathering feel special without being overly complicated. We absolutely love this cookbook, especially for casual gatherings with friends and family. The recipes invite you to relax, pour a drink, and focus on being present, while still serving something delicious and memorable.

One recipe I return to again and again is her Farro with Toasted Fennel, Lemon, and Basil. It’s bright, herby, and endlessly adaptable—exactly the kind of dish you want in your repertoire.

Why We Love This Recipe

This dish hits that sweet spot between hearty and refreshing. The farro (or whichever grain you choose) brings texture and substance, while the fennel and lemon add brightness and depth. The garlic and fennel seeds infuse the olive oil, creating a base that coats every grain with flavor. Topped with fresh basil and fennel fronds, it becomes more than a grain salad—it’s a celebration of texture and freshness. For a gluten-free version - try quinoa or millet.

I especially love that it’s versatile. Whether you’re making it as a side dish for roasted chicken, serving it with grilled fish, or enjoying it as a standalone vegan meal, it just works. And because it keeps well, it’s perfect for meal prep, lunches, or making ahead for a dinner party. 

The Recipe

Here’s Alison Roman’s version from Nothing Fancy:

Ingredients

• 2 cups pearled or semi-pearled farro, barley or Israeli couscous

• 1/4 cup olive oil

• 6 garlic cloves, thinly sliced

• 1 tablespoon fennel seeds

• 1 large fennel bulb, bulb and stem thinly sliced, fronds reserved

• 1 lemon, thinly sliced, seeds removed

• Kosher salt and freshly ground black pepper

• Pinch of crushed red pepper flakes (optional)

• 1 cup fresh basil leaves, torn

Directions

1. Cook grains according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and fennel seeds, cooking until garlic is just starting to brown, about 3–4 minutes. Add sliced fennel bulb and half the lemon, season with salt and pepper, and cook until fennel is tender and caramelized, 8–10 minutes.
3. Add the farro, season again, and toss to coat in the garlicky oil. Cook a few minutes to let the grains absorb the flavors. Add remaining lemon slices and chopped fennel stem, then remove from heat. Transfer to a platter or bowl and top with basil and fennel fronds.

Pro tip from Alison: Make it your own with extras—fresh herbs (tarragon, parsley), salty cheese (pecorino, ricotta salata), or a handful of toasted nuts for crunch.

Make-Ahead Notes

• Cook the farro up to 5 days ahead; store covered in the fridge.
• The whole dish can be prepared up to 2 days ahead, but wait to add the fresh herbs and fronds until just before serving.

Final Thoughts

This dish captures the essence of Alison Roman’s cooking: simple ingredients, layered flavors, and a dish that feels special without being fussy. If you’re looking for something to brighten your dinner table—or your lunchbox—this farro with toasted fennel, lemon, and basil is a must-make.