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Roasted Fennel & Farro Salad

http://www.eatingwell.com/recipes/roasted_fennel_farro_salad.html

From EatingWell:  July/August 2010

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

Ingredients

Preparation

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Per serving : 213 Calories; 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