INGREDIENTS
1 cup
farro
1 serving
water
2 larges
fennel bulbs
1 medium
bell pepper
1 medium
orange bell pepper
2 Tbsps
olive oil
1/2 tsp
sea salt
1/2 tsp
ground pepper
1/4 cup
kalamata olives
1/4 cup
pomegranate seeds
3 Tbsps
balsamic vinegar
2 tsps
thyme