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Toasted Farro With Roasted Vegetables and Fennel

Photo: Jonny Valiant
Prep time 30 mins
Cook time 10 mins
Yield Makes 4 servings (serving size: 2 1/2 cups)


  • 1 1/2 cups dried farro
  • 1 (12-ounce) jar roasted bell peppers, thinly sliced, 3 tablespoons of liquid reserved
  • 2 tablespoons sherry or red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 3 small zucchini, thinly sliced lengthwise (about 12 ounces)
  • 1 fennel bulb, thinly sliced (reserve a few fronds for garnish)
  • 1 (15-ounce) can butter beans, rinsed, drained
  • 2 ounces thinly sliced Parmesan

Nutrition Information

  • calories 480
  • fat 14.9 g
  • satfat 4 g
  • monofat 8.5 g
  • polyfat 1.7 g
  • protein 22 g
  • carbohydrate 67 g
  • fiber 11 g
  • cholesterol 10 mg
  • iron 4 mg
  • sodium 737 mg
  • calcium 291 mg

How to Make It

  1. In a large skillet, toast the farro over medium-high heat. Shake the skillet occasionally, until the farro is aromatic and slightly golden (about 2 minutes).

  2. Transfer the toasted farro to a medium saucepan. Cover with 1 inch of water; bring to a simmer over medium-high heat. Reduce heat to medium-low, and cook, uncovered, until farro is tender (20-25 minutes). Drain farro, and transfer to a large serving platter to cool at room temperature.

  3. In a small bowl, combine the reserved roasted bell pepper liquid, vinegar, olive oil, salt, and black pepper; stir well with a whisk. Set the vinaigrette aside.

  4. Preheat a grill to medium-high. Grill the zucchini slices until tender (about 2 minutes per side); transfer to platter with the farro.

  5. Arrange butter beans and roasted bell peppers over farro; drizzle with vinaigrette.

  6. Sprinkle the farro and vegetables with sliced fennel and fronds and Parmesan cheese; drizzle with more vinaigrette as desired. Serve at room temperature.