Farro with Toasted Fennel, Lemon, and Basil - Alison Roman

Ingredients

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