Mild and delicious Farro is an ancient grain that is similar to wheat or barley. It may be served just like any other grain in addition to being used to prepare salads or soups. Try this easy recipe for a yummy salad.
This salad is wonderful prepared with barley or quinoa also instead of the farro. Other greens such as kale or spinach may be substituted for the arugula.
1 cup Farro
1/2 tsp Sea Salt
1 tsp Extra Virgin Olive Oil
1 Tbsp Extra Virgin Olive Oil
1 cup Corn Kernels, fresh or frozen
1/4 tsp Turmeric
1 clove fresh Garlic, minced (optional)
1 large Shallot, thinly sliced
1 small bunch Arugula or other greens, sliced
1 cup Tomatoes, diced
1 small Cucumber, diced
1 Lemon, zest and juice
Freshly ground Black Pepper
2 Tbsp fresh Italian Parsley or Cilantro, chopped
Cook farro according to package directions with the 1/2 tsp salt. Drizzle the 1 tsp oil on top and let cool slightly.
While farro is cooling, heat the oil in a skillet and add the corn kernels with a pinch of salt and turmeric; cook stirring often until corn begins to brown a little and caramelizes.
Stir in the garlic if using and the shallots and cook for about 1 minute.
Add the arugula to the skillet and stir until wilted - about 30 - 40 seconds.
Remove from heat and stir in the tomatoes.
Pour the corn mixture into the farro along with the lemon zest and enough lemon juice to taste.
Add the freshly ground pepper to the salad along with the cucumbers and the chopped herbs; mix well. Let rest for about 20 - 30 minutes.
If made ahead of time, chill the salad in a covered container until ready to serve. The salad will stay fresh for a couple of days. Bring to room temperature to serve.
Serve the salad as part of a meal or by itself.