| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup farro or barley
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups fresh corn kernels (from 3 ears corn)
- 1 cup cherry tomatoes (any color), halved
- 3 scallions, sliced
- Kosher salt and freshly ground pepper
- 1 bunch arugula, chopped
- 1 teaspoon grated lemon zest
- Juice of 1 lemon
Instructions
- Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
- Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.
Nutrition Facts
| Calories | 213 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 122 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 5 grams |
| Protein | 7 grams |
| Sugar | 6 grams |
Reviews
This was delicious! I added a little bit of Feta which added a nice flavor punch. The lemon was a great addition! Yummy!
I found a new grain I actually like! The farro is easy to make. I read to fast and didn’t rinse farro to cool but it did cool some waiting for me to prepare the rest. I cooked the corn.tomatoes and onions as directed but next time I think just adding the tomatoes to the hot corn and onions will be enough cuz the tomatoes overcooked to much for me. I also used romaine as another reviewer stated worked great. The lemon was great to me. But I think it’s important to note the freshness of your lemon can make a big difference. Lemons sour quickly, taste before adding. I’m prefer a seedless firm lemon.
Will make again! Yeah! Farro
Will make again! Yeah! Farro
Ok, to be honest I can’t truly rate the recipe, but was close.
My husband was late and since I couldn’t get to the grocery store, I used a basil aioli as a dressing (rather than the lemon, as the aioli already had oil and lemon in it already). Texture and flavor was fantastic. If you find it bland, jazz it up.
However, this is a great base salad recipe. Maybe use it with Panzanella ingredients?
Or, crema, cumin, cilantro and lime?
My husband was late and since I couldn’t get to the grocery store, I used a basil aioli as a dressing (rather than the lemon, as the aioli already had oil and lemon in it already). Texture and flavor was fantastic. If you find it bland, jazz it up.
However, this is a great base salad recipe. Maybe use it with Panzanella ingredients?
Or, crema, cumin, cilantro and lime?
Delicious, easy and nutritious- the perfect side dish. Eats great as a next day left over.
Great recipe! Never had farro before. Definitely a keeper!
This recipe was a hit with my family. We used barley instead of Farro though.
Delicious, easy, perfect summer side for everyone, including vegans!
So good. I make this all through summer.
I was excited to try this when I read the reviews but was disappointed. Kind of bland.
Simply amazing! I used basil instead of arugula and it was fantastic!