Farro Salad With Corn And Tomatoes Recipe
Servings: 4
Ingredients
- 4 1/2 c. water
- 1 1/2 c. farro
- 1 sm sweet onion minced fine
- 2 x garlic cloves chopped, and mashed to a paste with
- 1/2 tsp salt
- 1/4 c. balsamic vinegar
- 1/3 c. extra virgin olive oil
- 6 x scallions minced fine
- 1 1/2 c. cooked corn (cut from about 2 large ears)
- 1 pt vine-ripened cherry tomatoes halved
- 1/2 c. minced fresh chives
- 1/2 c. minced fresh parsley Salt to taste Freshly-grnd black pepper to taste
Directions
- Combine water and farro in a medium saucepan. Bring to a boil. Reduce heat to medium, partially cover and simmer till farro is tender, about 20 to 25 min. Drain well.
- While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.
- Drain grains well and add in to onion mix. Toss mix well and cold. Add in scallions, corn, tomatoes, chives, and parsley, toss well, and season with salt and pepper, to taste.
- Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 162 | 76% |
| Total Fat 18.33g | 23% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 315mg | 13% |
| Potassium 207mg | 6% |
| Total Carbs 11.71g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 5.38g | 4% |
| Protein 1.69g | 3% |
