Categories: Sides
Ingredients
- 1 cup farro or barley
- 3 tbsp olive oil
- 1 1/2 cups fresh corn kernels
- 1 cup cherry tomatoes, halved
- 3 scallions, sliced
- Kosher salt and ground pepper
- 1 bunch arugula, chopped
- 1 tsp grated lemon zest
- Juice of 1 lemon
Directions
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Cook the farro as directed. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tbsp olive oil.
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Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add salt and pepper to taste.
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Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.