• 6servings
  • 65minutes
  • 213calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, C, P
MineralsSelenium, Natrium, Chromium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup(s) farro or wheat berries (see Shopping Tip)

  2. 2 bulb(s) fennel , trimmed, cored, and coarsely chopped

  3. 2 medium yellow and/or orange bell peppers , chopped

  4. 2 tablespoon(s) extra-virgin olive oil

  5. 1/2 teaspoon(s) salt

  6. 1/2 teaspoon(s) freshly ground pepper

  7. 1/4 cup(s) oil-cured olives or kalamata olives , chopped

  8. 2 tablespoon(s) white balsamic vinegar or white-wine vinegar

  9. 2 teaspoon(s) chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees 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.

  5. Exchanges: 1 1/2 starch, 1 vegetable, 1 fat Carbohydrate Servings: 2 Nutrition Bonus: Vitamin C (138% daily value).


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