Farro with Fresh Corn and Sugar Snap Peas
Pleasantly chewy farro grains are delicious in side dishes and salads year-round. Try them with sweet corn and sugar snaps, just barely cooked so the bright essence and crunch won’t be lost. Farro holds exceptionally well, making it ideal picnic fare.
- 2 1/4 cups pearled farro
- 4 cups vegetable broth
- 1 Tbs. salt, plus more, to taste
- 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1 lb. sugar snap peas, strings removed, cut on the diagonal into
- Kernels from 4 ears fresh corn or 2 cups thawed frozen corn
- 1/2 cup cider vinegar
- Freshly ground pepper, to taste
Heat a heavy-bottomed saucepan over medium-high heat. Add the farro and stir frequently until lightly toasted and aromatic, about 3 minutes. Add the broth and the 1 Tbs. salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the broth is absorbed and the farro is tender with a bit of a bite remaining at the center, 12 to 15 minutes. Transfer to a large bowl and let cool.
In a large fry pan over medium-low heat, warm the olive oil. Add the onion and sauté until softened and translucent, about 10 minutes. Add the sugar snap peas and corn and sauté until just tender, about 5 minutes.
Add the vegetables to the farro, drizzle with the vinegar and toss to mix well. Season with salt and pepper. Serve warm or at room temperature. Serves 6 to 8.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).