Farro with Fresh Corn and Sugar Snap Peas

By nlhartman

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

Details

Servings 6
Adapted from williams-sonoma.com

Preparation

Step 1

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).