Toasted Farro With Roasted Vegetables And Fennel

Name: Toasted Farro With Roasted Vegetables And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Toasted Farro With Roasted Vegetables And Fennel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Toasted Farro With Roasted Vegetables And Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions