Grilled Green Beans, Fennel, and Farro
1/2 c. quick-cooking farro
1/2 lb. green beans, trimmed
1/2 lb. wax beans, trimmed
2 tbsp. olive oil, divided
1 tbsp. fennel seeds
Pinch red pepper flakes
2 tbsp. white wine vinegar
1 tsp. honey
1/4 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.