Toasted Farro With Roasted Vegetables and Fennel
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Amount per serving
- Calories: 480
- Fat: 14.9g
- Saturated fat: 4g
- Monounsaturated fat: 8.5g
- Polyunsaturated fat: 1.7g
- Protein: 22g
- Carbohydrate: 67g
- Fiber: 11g
- Cholesterol: 10mg
- Iron: 4mg
- Sodium: 737mg
- Calcium: 291mg
- 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
- 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.
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