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Farro with Fresh Corn and Sugar Snap Peas

Pleasantly chewy, farro is delicious year-round, but because it holds up exceptionally well, we like to use it in hearty summer salads that are destined for a picnic. Here farro is served with sweet corn and sugar snap peas, which are just barely cooked so their bright essence and crunch won’t be lost. Though you can omit the roasted tomatoes if you like, they add a burst of color to the dish and give it even more summery appeal.

Ingredients:

  • 1 cup (6 oz./185 g) cherry tomatoes, halved
  • 3 Tbs. olive oil
  • Salt and freshly ground pepper, to taste
  • 2 1/4 cups (14 oz./440 g) pearled farro
  • 4 cups (32 fl. oz./1 l) vegetable broth
  • 1 yellow onion, finely chopped 
  • 1 lb. (500 g) sugar snap peas, trimmed and cut on the diagonal
      into
  • 1/4-inch (6-mm) pieces 
  • 2 cups (12 oz./375 g) fresh corn kernels (from about 4 ears of
      corn) or thawed frozen corn
  • 1/2 cup (4 fl. oz./125 ml) cider vinegar

Directions:

Preheat an oven to 450ºF (230ºC).

In a bowl, toss the cherry tomatoes with 1 Tbs. of the olive oil and salt and pepper to taste. Spread the tomatoes on a baking sheet and roast until they have softened and are beginning to caramelize, about 20 minutes. Set aside to cool.

While the tomatoes are roasting, heat a heavy saucepan over medium-high heat. Add the farro and cook, stirring frequently, until lightly toasted and aromatic, about 3 minutes. Add the broth and 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 but still has a bit of bite remaining at the center, 12 to 15 minutes. Transfer to a large bowl.

In a large fry pan over medium-low heat, warm the remaining 2 Tbs. 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 to taste. Serve warm or at room temperature. Serves 6 to 8.

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).