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.
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.
1 1/2 starch, 1 vegetable, 1 fat