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Roasted Fennel & Farro Salad

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  1 Hour 5 Minutes
  6 servings, about 1 cup each
This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell peppers. Enjoy leftovers for lunch the next day.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
1 cup  farro or wheat berries (see Shopping Tip)
2 bulbs  fennel, trimmed, cored and coarsely chopped
2   medium yellow and/or orange bell peppers, chopped
2 tablespoons  extra-virgin olive oil
1/2 teaspoon   salt
1/2 teaspoon   freshly ground pepper
1/4 cup  oil-cured olives  or kalamata olives, chopped
2 tablespoons   white balsamic vinegar or white-wine vinegar
2 teaspoons   chopped fresh thyme

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.
Roasted Fennel & Farro Salad Recipe at
Preheat oven to 400°F.

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Whole Grain Mains
Nutrition Facts per Serving
Yield:   6 servings, about 1 cup each
Calories: 213
Fat, Saturated: 1g
Fiber: 6g
Carbohydrates, Total: 33g
Sodium: 352mg
% Cal. from Fat: 34%
Fat. Total: 8g
Protein: 5g
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