Options

Format:
Include:
PRINT
See more
Photo: Johnny Autry Photo by: Photo: Johnny Autry

Basil and Corn Farro Salad

If you can't find precooked farro, substitute precooked or boil-in-bag brown rice.

Cooking Light JUNE 2012

  • Yield: Serves 4 (serving size: 3/4 cup)

Ingredients

  • 1 (8.5-ounce) package precooked farro (such as Archer Farms)
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/2 cup chopped fresh basil

Preparation

1. Heat farro according to directions.

2. Combine vinegar and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.

3. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add fresh corn kernels to pan; sauté 3 minutes.

4. Add cooked farro, corn, and basil to vinaigrette; toss to coat.

Nutritional Information

Amount per serving
  • Calories: 157
  • Fat: 7.9g
  • Saturated fat: 1g
  • Sodium: 332mg
advertisement

Go to full version of

Basil and Corn Farro Salad recipe

advertisement