Dish: Starches and Grains
Servings: 5 (each serving is approximately 1 cup)
Use this recipe to take advantage of fresh herbs and to use up that left-over local corn!
This version calls for farro (also known as emmer wheat or spelt): a nuttier-tasting type of wheat – but feel free to substitute with your favourite whole, intact grain like barley, wheat berries, or brown rice.
Ingredients
- 125 ml (1/2 cup) farro
- 1 1/2 tablespoons sherry vinegar (or substitute rice wine or red wine vinegar)
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- OPTIONAL : 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, finely minced
- 1/2 cup chopped fresh basil
- 1 bell pepper, diced OR 1 cup cherry tomatoes, halved
- ¼ cup chopped red onion
- 1 teaspoon canola oil
- 2 ears of corn (or 1 cup fresh corn kernels) – optional: grill corn cobs ahead of time for extra flavour!
Directions
- In a large sauce pan, cover farro with approx 2 cups cold water and bring to a boil.
- Simmer over medium heat until tender, approximately 25-30 minutes (Or per package instructions).
- Drain farro and leave aside.
- Add vinegar and next 5 ingredients (through garlic) to a medium bowl and whisk until combined. Set aside.
- Over medium-high heat, heat 1 tsp of canola olive oil in a medium pan.
- Add fresh corn kernels to pan; sauté 3 minutes. OMIT this step if using pre-grilled or cooked corn.
- Add cooked farro, corn, onion, bell pepper and basil to vinaigrette; toss to coat
Pair this dish with a lean meat/protein and your favourite leafy green vegetable for a nutritious and well-balanced meal.
