Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Kate Parham
Recipe by Cooking Light June 2012

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Credit: Johnny Autry

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat farro according to directions.

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

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

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

Nutrition Facts

157 calories; fat 7.9g; saturated fat 1g; sodium 332mg.
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