Lemon And Herb Farro Pilaf

Farro is one of the few grains that improves from being treated like rice for a pilaf rather than boiled like pasta.

It holds its shape through a long simmer, which means the toasting step is not wasted the way it would be on something more delicate.

Toast the grain in oil before any liquid arrives, and dress it while it is still warm.

Those two steps turn a bowl of boiled wheat into something worth serving on its own.