1 cup farro
2 tablespoons olive oil
corn kernels cut from 2 ears of corn
1 cup cherry tomatoes, halved
2 scallions, chopped
2 handfulls fresh arugula, chopped
2 teaspoons grated lemon zest
juice 1 lemon
Cook the farro according to package instructions. Farro cooks in about 20 minutes. If any liquid remains, drain it. Toss with 1 tablespoon of olive oil.
Heat remaining tablespoon of olive oil, medium-low heat. Add the corn, scallions and cherry tomatoes. Cook for 5 minutes. Season with salt and cayenne.
Stir the corn, tomatoes and scallions into the farro and toss. Add the lemon juice, lemon zest and arugula. Toss and season.
COMMENT. Farro is an ancient grain, popular in Italian dishes. It has a nutty, chewy texture. It is low in gluten, easily digested. Farro is rich in fiber, magniseum and Vitamins A, B, C and E. Farro is a new addition to my diet. Try it, you will love it!