Roasted Fennel & Farro Salad
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.
Source: EatingWell Magazine, July/August 2010
Gallery
Ingredients
Directions
Tips
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.
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