I used one yellow pepper and a Vidalia onion to get the veggies a little carmelized. I used only half the thyme as I only had dried. I think fresh would have added a little more flavor.
Roasted Fennel & Farro Salad
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.
6 Reviews for Roasted Fennel & Farro Salad
This was so easy and delicious. I added some chickpeas to make it a main dish and served with a garden salad. I can't wait to eat the leftovers for lunch tomorrow!
Substituted 1 1/2 tbs reg balsamic vinegar for white, I liked it. Also, used 1/2 fennel, 1/2 sweet onion. Will make it again!
easy and delicious. I used farro, so the timing worked out perfectly. Will make again.