This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell peppers. Enjoy leftovers for lunch the next day.
Makes 6 servings, about 1 cup each
Active Time: 35 minutes |
Total Time: 1 hour 5 minutes
1 cup farro or wheat berries (see Shopping Tip)
2 bulbs fennel, trimmed, cored and coarsely chopped
2 medium yellow and/or orange bell peppers, chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup oil-cured olives or kalamata olives, chopped
2 tablespoons white balsamic vinegar or white-wine vinegar
2 teaspoons chopped fresh thyme
Preheat oven to 400°F.
Place farro (or wheat berries) in a large saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat to a simmer, and cook until tender, 15 to 20 minutes for farro, about 1 hour for wheat berries.
Meanwhile, toss fennel and bell peppers with oil, salt and pepper in a large roasting pan. Roast, stirring occasionally, until lightly browned and tender, 35 to 40 minutes.
Drain the farro (or wheat berries); transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme; stir to combine. Serve warm, room temperature or cold.
Per serving :
8 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
33 g Carbohydrates;
5 g Protein;
6 g Fiber;
352 mg Sodium;
415 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: Look for farro (and/or wheat berries—whole, unprocessed grains of wheat that can be used in place of farro in this salad) in the bulk section or near other grains in natural-foods stores.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.