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Roasted Fennel & Farro Salad

July/August 2010

Your rating: None Average: 3.5 (28 votes)

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.



READER'S COMMENT:
"easy and delicious. I used farro, so the timing worked out perfectly. Will make again. "
Roasted Fennel & Farro Salad Recipe

Makes: Makes 6 servings, about 1 cup each

Active Time:

Total Time:

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
  • 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

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.

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.

Nutrition

Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 5 g protein; 6 g fiber; 352 mg sodium; 415 mg potassium.

Nutrition Bonus: Vitamin C (138% daily value)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat


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