Login
Create Account
Farro Salad with Roasted Corn, Red Peppers & Red Onions
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Farro salad
-
Main Ingredient
Vegies
-
Category: Salads
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Posted By: gardner.marilyn
-
Posted On: Sep 09, 2024
Number of Servings:
Ingredients:
- 2 ears - of corn, kernels removed
- - olive oil
- - kosher salt
- 2 - red peppers, diced
- 1 - red onion, diced
- 1 cups - of semi-pearled farro, see notes above
- - cilantro/parsely as much as you like
- 1 - hot chili pepper, such as Thai bird or jalapeno, minced
- - fresh squeezed lime juice and/or white balsamic vinegar
- - Tabasco (optional)
Directions:
1. Preheat oven to 450. Place a pot of water on to boil. Toss corn kernels with olive oil and salt and pepper taste on a sheet pan. Place in the oven about 12-15 minutes or until the corn is just beginning to char.
2. Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes - taste a few kernels about 15 minutes. Drain the farro and add to a large bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while its's till warm - about 3 tablespoons or so. Squeeze lime juice and/or white balsamic over top - start with about 1 tablespoon each of lime juice and vinegar (or 2 tablespoons of either lime juice or vingegar). and adjust after everything has all be mixed together.
3. Add the roasted corn, diced red pepper, red onion, cilantro and chili pepper to the bowl. Toss with a large spoon. Taste. If it's a little dry, add more oil and/or lime juice and white balsamic. If it needs a little more seasoning, add more salt. If preferred, add about 10 dashes of tabasco for more heat (optional)
Comments