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Nutrition Facts
Serving Size 152 g
(Approx. 6 Servings)
Amount Per Serving
Calories 560 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 120 mg 5%
Total Carbohydrate 94 g 31%
Dietary Fiber 9 g 36%
Sugars 2 g
Protein 16 g
Vitamin A 10% • Iron 25%
Vitamin C 15% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Toasted Farro Salad with Roasted Fennel and Tomatoes

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 cup(s) farro grain
3 Tbsp Wyatt's Tuscan Herb Finishing Butter
1 cup(s) fennel, chopped (green tops and fronds discarded)
1 cup(s) cherry tomatoes, whole
5 garlic cloves
2 Tbsp extra virgin olive oil
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Instructions

1
Preheat oven to 400°F.
2
Toss the tomatoes, chopped fennel, and whole garlic cloves together with the olive oil and season with salt and pepper. Place in any oven safe pan or pyrex dish and roast for about 30-45 minutes or until garlic and fennel are fragrant and browned slightly. (May take more or less time depending on your oven.)
3
Meanwhile prepare farro according to package instructions and set aside.
4
Once veggies are nice and roasted add them to the cooked grain (including any juices left in the pan from roasting). Immediately add the Tuscan butter and toss everything together while hot so the butter melts and evenly distributes.
5
Season to taste with salt and pepper. Can be served hot or cold.
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