Rating: 5 stars
1 Ratings
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Recipe by Health July 2011


Credit: Jonny Valiant

Recipe Summary

30 mins
10 mins
40 mins
Makes 4 servings (serving size: 2 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

  • 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.

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

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

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

Nutrition Facts

480 calories; fat 14.9g; saturated fat 4g; mono fat 8.5g; poly fat 1.7g; protein 22g; carbohydrates 67g; fiber 11g; cholesterol 10mg; iron 4mg; sodium 737mg; calcium 291mg.