Warm Farro Salad With Charred Corn Recipes

FARRO SALAD WITH CHARRED SHISHITO PEPPERS AND CORN

Steps:

• Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes., Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl., Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.

CORN AND FARRO SALAD

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Drizzle the corn with 2 tablespoons olive oil and sprinkle it with salt and pepper. Add the corn to the grill and cook, turning occasionally, until the corn starts to char, 6 to 8 minutes. Set the corn aside to cool slightly.
• In a large bowl, whisk the remaining 3 tablespoons olive oil with the capers, chopped parsley, vinegar and mustard. Sprinkle with salt and pepper. Add the farro, mozzarella, tomatoes, olives and cucumber and toss to coat with the dressing. Cut the corn kernels from the cob. Fold the corn and avocado into the farro mixture. Sprinkle with the parsley leaves. Serve immediately, or chill until ready to serve.

FARRO AND CORN SALAD

Steps:

• 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.

WARM FARRO SALAD

Steps:

• Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
• Serves: 4 (side); Calories: 293; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 9 grams; Total carbohydrates: 47 grams; Sugar: 4 grams; Fiber: 10 grams; Cholesterol: 6 milligrams; Sodium: 689 milligrams

WARM CORN AND SHIITAKE FRISEE SALAD

Steps:

• In a tall cup (using a hand blender) or blender cup, add mustard, shallots, soy and vinegar. Blend and drizzle in 1 cup of oil to emulsify. Season with pepper and a little salt. Check for seasoning. Set aside at room temperature. Using a hot non-stick pan, coat with remaining oil and saute garlic for 2 minutes. Add shiitakes and cook until soft, about 4 minutes. Add corn and saute for 3 minutes. Deglaze with vinaigrette and just heat. In a large bowl, place frisee and pour hot vinaigrette over. Mix well and serve immediately.
• PLATING Place in a large salad bowl and garnish with fresh cracked black pepper.

FARRO SALAD WITH CORN AND CRISPY CHICKPEAS

Steps:

• Start the chickpeas: Spread drained chickpeas on a rimmed sheet pan lined with a clean dish towel or a double layer of paper towels. Let air-dry for at least 30 minutes while you cook the farro.
• Prepare the farro: Bring a medium pot of well-salted water to a boil. Add farro and bay leaf. Cook until tender, 20 to 30 minutes. Drain well, discarding bay leaf. Put farro in a bowl and, while still warm, stir in 5 tablespoons of the olive oil, the vinegar, 3/4 teaspoon salt and the coriander. Let farro cool to room temperature.
• Heat oven to 425 degrees. While the farro cools, roast the crispy chickpeas and the corn in the same oven.
• For the chickpeas, remove towels from the baking sheet and toss chickpeas with olive oil, 1/2 teaspoon salt and spices until well coated. Roast, tossing halfway through, until golden and crispy, about 25 minutes. Transfer pan to a wire rack to cool.
• In a mixing bowl, lightly drizzle kernels with remaining 1/2 tablespoon olive oil and 1/4 teaspoon salt, and toss to coat. Spread corn in a single even layer on a rimmed sheet pan. Roast, tossing halfway through roasting, until golden brown and fragrant, about 20 minutes.
• Add corn to farro mixture, along with the scallions, fennel and herbs, tossing to combine. Taste, and add more salt and/or vinegar if needed. Just before serving, fold in crispy chickpeas so they remain crunchy. Top with another drizzle of olive oil and flaky sea salt.

HEALTHY WARM FARRO SALAD

Steps:

• Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
• Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
• Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.