Italian Farro with Green Beans, Red Peppers, Olives, & Parmesan

Phew! Birthday week is officially over! And a week of celebration it was! Isaac was declared “Husband of the Year” by pulling off a whole day of pampering and surprises. I could go on and on about how great his planning and secrecy was, but since I live with him I will spare you all the mooshy gooshy praise and just tell him directly to his face at dinner time. With all the feasting and indulging this past week, I am walking a bit heavier into my thirtieth year. So here is a fabulous and healthy vegetarian Meatless Monday recipe that will satisfy a hungry belly but not add any pounds….and it looks beautiful if I may say so myself.

Italian Farro with Green Beans, Red Peppers, Olives, ands Parmesan

10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives (I used green olives but would recommend using black if the store carries them)
1 medium red pepper, cut into thin strips
3/4 crumbled Parmesan
1/4 cup chives, sliced small
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

Directions
In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

Recipe from Giada De Laurentiis on Food Network

Healthy start to an amazing dish.

Healthy start to an amazing dish. Blanching and shocking green beans with give them a vibrant green color and allow them just enough time to cook slightly but keep lose of their crunch. 

Farro has 8 grams of fiber per serving! It reminds me in taste to be a hybrid of pasta and rice.

Farro has 8 grams of fiber per serving! It reminds me in taste to be a hybrid of pasta and rice.

IMG_3236

Anyone else’s dinner look like this?

Bueller? Bueller? Anyone?

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  60. Anonymous Reply

    Hey I have an idea for your little cutie……..it’s called a bib. Yeah and as for your farro idea…… Not sure it makes anyone’s top ten Italian food list.

    • katie Reply

      Well G doesn’t keep a bib on…..so I just let her go to town and then wash her clothes.

  61. Janice Heath Reply

    I laughed out loud when I saw Georgia:)…We’re having a vegetarian friend over for dinner next week. I may try this! Looking forward to hearing the details of this “husband of the year” when we come to visit!

    • katie Reply

      yes, this would work well for a vegetarian dinner. Or my lentil soup!