2 bulb fennel, trimmed, cored and coarsely chopped
2 medium yellow and/or orange bell peppers, chopped
2 Tbsp extra virgin olive oil
½ tsp salt
½ Tbsp oil-cured olives or kalamata olives, chopped
¼ cup white balsamic vinegar or white-wine vinegar
2 Tbsp chopped fresh thyme
2 tsp fresh thyme
1. Preheat oven to 400°F.
2. Place farro (or wheat berries) in a large saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat to a simmer, and cook until tender, 15 to 20 minutes for farro, about 1 hour for wheat berries.
3. Meanwhile, toss fennel and bell peppers with oil, salt and pepper in a large roasting pan. Roast, stirring occasionally, until lightly browned and tender, 35 to 40 minutes.
4. Drain the farro (or wheat berries); transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme; stir to combine. Serve warm, room temperature or cold.
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.
To Make Ahead: Cover and refrigerate for up to 2 days.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 213
- Calories from fat 72 24%
- Total Fat 8gm 12%
- Sodium 352mg
- Total Carbohydrates 33gm 11%
- Fiber 6gm
- Protein 5gm 15%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.