This is dinner tonight...yummy! I can't wait
Farro and Corn Salad
- 1 cup farro or barley
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups fresh corn kernels (from 3 ears corn)
- 1 cup cherry tomatoes (any color), halved
- 3 scallions, sliced
- Kosher salt and freshly ground pepper
- 1 bunch arugula, chopped
- 1 teaspoon grated lemon zest
- Juice of 1 lemon
Heat the remaining 1 tablespoon 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 1/4 teaspoon salt, and pepper to taste.
Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.
Photograph by Kana Okada
So, yes I am actually preparing it while I write this...love multitasking =) Anyway, it seems easy and sounds so delicious. I'll let you know how it turns out.
Yes, and I am having an hour or so to myself tonight and I am so darn excited. I need it big time. What am I going to do with the down time? Well, my plan is to go to Barnes and Noble...most likely get a Starbucks, sit and just relax. Then, I am going to make my way to the beach to sit and read. It is one of my all time favorite things to do and I don't think I have done it since before kids...much too long.
We have been so busy and I just really need to unwind. So, I am going to enjoy my Farro salad and then I'm off. Have a wonderful night ya'll.