Farro Salad With Corn And Tomatoes

Recipe Ingredients

4 1/2 cups	1066ml	Water
1 1/2 cups	355ml	Farro
1 cup	62g / 2.2oz	Sweet onion - chopped fine (small)
2		Garlic cloves - minced, and
		Mashed to a paste with
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Balsamic vinegar
1/3 cup	78ml	Olive oil
6		Scallions - chopped fine
1 1/2 cups	93g / 3.3oz	Cooked corn
		= (cut from about 2 large ears)
1		Vine-ripened cherry tomatoes - halved
1/2 cup	73g / 2.6oz	Chopped fresh chives
1/2 cup	73g / 2.6oz	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine water and farro in a medium saucepan. Bring to a boil. Reduce heat to medium, partially cover and simmer until farro is tender, about 20 to 25 minutes. Drain well.

While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.

Drain grains well and add to onion mixture. Toss mixture well and cool. Add 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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9730) - from the TV FOOD - NETWORK

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