- Calories per serving 480
- Fat per serving 14.9g
- Saturated fat per serving 4g
- Monounsaturated fat per serving 8.5g
- Polyunsaturated fat per serving 1.7g
- Protein per serving 22g
- Carbohydrate per serving 67g
- Fiber per serving 11g
- Cholesterol per serving 10mg
- Iron per serving 4mg
- Sodium per serving 737mg
- Calcium per serving 291mg
How to Make It
In a large skillet, toast the farro over medium-high heat. Shake the skillet occasionally, until the farro is aromatic and slightly golden (about 2 minutes).
Transfer the toasted farro to a medium saucepan. Cover with 1 inch of water; bring to a simmer over medium-high heat. Reduce heat to medium-low, and cook, uncovered, until farro is tender (20-25 minutes). Drain farro, and transfer to a large serving platter to cool at room temperature.
In a small bowl, combine the reserved roasted bell pepper liquid, vinegar, olive oil, salt, and black pepper; stir well with a whisk. Set the vinaigrette aside.
Preheat a grill to medium-high. Grill the zucchini slices until tender (about 2 minutes per side); transfer to platter with the farro.
Arrange butter beans and roasted bell peppers over farro; drizzle with vinaigrette.
Sprinkle the farro and vegetables with sliced fennel and fronds and Parmesan cheese; drizzle with more vinaigrette as desired. Serve at room temperature.