Photo: Johnny Autry
Yield
Serves 4 (serving size: 3/4 cup)

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

How to Make It

Step 1

Heat farro according to directions.

Step 2

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

Step 3

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

Step 4

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

Ratings & Reviews

Nice dish

snarkysam
July 04, 2016
I liked this salad as a side with some simple pan-grilled tilapia with lime juice and chili powder. However, I just steamed the corn and only for a minute or two.  I fear it would be soggy if sauteed as described.  And it's super simple and much cheaper to just make your own farrow rather than buying it precooked.

Nebanita's Review

Uccella
August 03, 2014
N/A

Uccella's Review

Nebanita
July 30, 2013
N/A

Krispe22's Review

KellyDiff
May 04, 2013
This just didnt taste good and wasn't worth the effort.

KellyDiff's Review

Krispe22
June 25, 2012
Although I've been cooking a lot of grain salads lately, this was my first time using farro - I really loved it - its somehow a little nuttier and slightly crunchier than barley, quinoa etc. The vinaigrette was good, although I think I could have used a little less; I also grilled the corn.

snarkysam's Review

EllenDeller
June 19, 2012
N/A