Toasted Farro With Roasted Vegetables and Fennel recipes

Toasted Farro With Roasted Vegetables and Fennel recipes
12 Ingredients
  • 1 1/2 cups dried farro
  • 1 (12-ounce) jar roasted bell peppers, thinly sliced, 3 tablespoons of liquid reserved
  • 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
Nutrition
603
30% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

34% 22

Saturated

23% 5

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 4

Carbs

27% 82

Carbs (net)

- 65

Fiber

66% 17

Sugars

- 15

Sugars, added

- 0

Protein

49% 25

Cholesterol

3% 10

Sodium

14% 344

Calcium

25% 248

Magnesium

46% 192

Potassium

28% 1338

Iron

42% 7

Zinc

37% 4

Phosphorus

83% 580

Vitamin A

35% 315

Vitamin C

285% 257

Thiamin (B1)

50% 1

Riboflavin (B2)

35% 0

Niacin (B3)

51% 8

Vitamin B6

77% 1

Folate equivalent (total)

41% 164

Folate (food)

- 164

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

34% 5

Vitamin K

22% 27
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