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

How to Make It

Step 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).

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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

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