The sweetness from roasting the peppers and fennel accompanies the nutty farro in a very easy fish. Add balsamic vinegar to the veggies to provide even more punch. Fennel and Peppers provide a lot of health benefits, and the whole grain farro adds fiber and protein. This dish can be served on the side with any larger protein.
Ingredients (Serves 2)
Farro - 1 Cup
Fennel Bulb - Sliced
Optional: Garlic/chopped & Onions - sliced
Anaheim/Fresno/Sweet Bell Peppers - Quartered/Halved
Balsamic or Sherry Vinegar
Lemon
Salt, Black Pepper
Optional: Mint, Parsley for garnish.
Steps
Drizzle Olive Oil, Salt, Black Pepper over Sliced/Chopped Fennel Bulbs and Cubanelle/Anaheim/Bell/Fresno or your favorite peppers. Optionally, add balsamic vinegar. (Include Onions and Garlic in this step)
Roast in the oven, or grill for about 20 minutes or until charred. Flip about half-way through. Top with Olive Oil, Lemon, Parsley (Balsamic or Sherry Vinegar if desired)
Add 1 cup of Farro to Boiling / Salted water for 20-25 mins, strain, and combine with Fennel and Peppers.
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