Toasted Farro With Roasted Vegetables and Fennel |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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 |
Directions:
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.
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