Pretend Cooking Show: Roasted Fennel and Farro Salad

Pretend Cooking Show: Roasted Fennel and Farro Salad

#PretendCookingShow: Roasted Fennel and Farro Salad. I don’t know about you, but I’m always on the hunt for a new side dish to accompany all the traditional Thanksgiving staples. I’m on the hunt for something seasonal, flavorful, but 🌟 EASY🌟 . This checks all of those boxes, and is made easy with my @kitchenaid Grain & Rice Cooker. The farro is handled, and all I have to worry about are the veggies. A no-brainer addition to the holiday table. Happy Thanksgiving! 🦃🍂
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Roasted Fennel and Farro Salad by BODi
Ingredients:
– 1 cup dry farro (or wheat berries)
– 2 large fennel bulbs, thinly sliced
– 1 medium yellow bell pepper, chopped
– 1 medium orange bell pepper, chopped
– 2 Tbsp. olive oil
– ½ tsp. sea salt (or Himalayan salt)
– ½ tsp. ground black pepper
– ¼ cup Kalamata olives, pitted, coarsely chopped (I omit! 🙅🏻‍♀️)
– ¼ cup pomegranate seeds
– 3 Tbsp. white balsamic vinegar
– 2 tsp. finely chopped fresh thyme
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Directions:
1. Preheat oven to 400° F.
2. If toasting your farro, put in a dry pan on medium heat until it smells nutty and is slightly browned. Add to the bowl of your KitchenAid® Grain and Rice Cooker and let the lovely machine do its job! It cooks it to perfection.
3. While farro is cooking, combine fennel, bell peppers, oil, salt, and pepper in a medium bowl; toss gently to coat. Place on a baking sheet (or roasting pan) in a single layer. Bake for 35-40 minutes, turning occasionally, until tender.
4. Add vegetables, olives, pomegranate, vinegar, and thyme to farro; toss gently to blend.
5. Yum.