Toasted Farro With Roasted Vegetables and Fennel
- 1 1/2 cups dried farro
- 1 (12-ounce) jar roasted bell peppers, thinly sliced, 3 tablespoons of liquid reserved
- 2 tablespoons sherry or red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3 small zucchini, thinly sliced lengthwise (about 12 ounces)
- 1 fennel bulb, thinly sliced (reserve a few fronds for garnish)
- 1 (15-ounce) can butter beans, rinsed, drained
- 2 ounces thinly sliced Parmesan
1. 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).
2. 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.
3. 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.
4. Preheat a grill to medium-high. Grill the zucchini slices until tender (about 2 minutes per side); transfer to platter with the farro.
5. Arrange butter beans and roasted bell peppers over farro; drizzle with vinaigrette.
6. Sprinkle the farro and vegetables with sliced fennel and fronds and Parmesan cheese; drizzle with more vinaigrette as desired. Serve at room temperature.
- Prep Time:
- Cook Time:
- Yield: Makes 4 servings (serving size: 2 1/2 cups)
|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|
Good to Know
Each serving of this delicious meal is only 480 calories, and contains potassium, fiber, and Vitamin C. Legumes like butter beans are a great source of protein for vegetarians.