Name: Roasted Fennel & Farro Salad
Total time: 1 h 5 min
Ingredients: 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; ½ teaspoon salt; ½ 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

Ingredients

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
½ teaspoon salt
½ 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

Directions

Step 1

Preheat oven to 400 degrees F.

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Step 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.
Step 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.
Step 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Tips

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.

Tips

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.

Nutrition Facts

Serving Size: about 1 cup

Per Serving:

213 calories; protein 5.4g; carbohydrates 33.4g; dietary fiber 5.5g; sugars 6.2g; fat 7.8g; saturated fat 0.9g; vitamin a iu 848.4IU; vitamin c 82.6mg; folate 31.5mcg; calcium 61.6mg; iron 1.6mg; magnesium 19.4mg; potassium 417.2mg; sodium 352mg.

Exchanges:

1 1/2 starch, 1 vegetable, 1 fat

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Ingredients

Directions

Tips

Tips

Tips

Nutrition Facts