1 1/2 Tbs sherry vinegar
2 Tbs olive oil, divided
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1/2 cup coarsely chopped fresh parsley
1 cup frozen corn, thawed
1/2 cup chopped basil
1) Heat farro according to package directions.
2) Combine vinegar, 1 Tbs olive oil, Dijon mustard, salt, pepper and garlic in a medium bowl; stir with a whisk.
3) Heat 1 Tbs olive oil in a medium skillet over medium-high heat. Add corn to the pan; saute 3 minutes. Remove from heat.
4) In a large bowl, add cooked farro, corn and basil. Add the vinaigrette and toss to coat.
Review: This recipe originated in the Cooking Light magazine. I don't subscribe to that, so I think this was one of the recipes that get forwarded to me by my in-laws (thanks!). It was my first introduction to farro. The recipe states precooked farro is made by Archer Farms, which is the Target store brand. Always nice to snag a bargain, but I didn't find this at my local Target. Instead I got a great deal on some farro at Trader Joe's, but I had to cook it. It's really fairly easy to cook and takes about 10-12 minutes. It reminds me a lot of puffed wheat cereal. It was a great grain to use in a salad. This particular salad was on the spicy side. I subbed red wine vinegar for the sherry vinegar (I didn't have that variety), which added to the tang. Primarily, the 'heat' came from the mustard, basil and garlic. It had a great flavor and made a lot of food. It's also tasty served cold, making it a nice summer salad for cookouts!
Adapted from:
http://www.myrecipes.com/recipe/basil-corn-farro-salad
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