Mike Garten
No more boring boiled beans with this flavor-packed, high-fiber grilled vegetarian side dish.
Advertisement – Continue Reading Below
Cal/Serv:
230
Yields:
4
servings
Total Time:
0
hours
25
mins
1/2
c.
c.
quick-cooking farro
1/2
lb.
lb.
green beans, trimmed
1/2
lb.
lb.
wax beans, trimmed
2
tbsp.
tbsp.
olive oil, divided
2
tbsp.
tbsp.
white wine vinegar
1/4
c.
c.
toasted pistachios, chopped
1
small bulb fennel, very thinly shaved
Fennel fronds, for serving
- Heat grill to medium-high. Cook farro per package directions. Drain, transfer to large bowl, and let cool to room temperature.
- In second large bowl, toss green and wax beans with 1/2 tablespoon oil and 1/4 teaspoon salt. Grill, turning occasionally, until just tender, 4 to 6 minutes. Transfer to bowl with farro.
- In small skillet on medium, toast fennel seeds and pepper flakes until fragrant. Let cool, then pulse in spice grinder (or crush with side of heavy skillet) until mostly cracked.
- While spices are cooling, in small bowl, whisk together vinegar, honey, remaining 1 1/2 tablespoons oil, and 1/4 tsp salt. Stir in fennel seed mixture and pistachios. Toss farro and beans with dressing and fold in fennel. Serve topped with fennel fronds if desired.
Nutritional Information (per serving): About 230 calories, 11 g fat (1.5 g saturated), 7 g protein, 450 mg sodium, 30 g carbohydrate, 7 g fiber
Advertisement – Continue Reading Below
Source : Goodhousekeeping
