Italian Farro with zucchini and corn is a delicious dish that is a great alternative to using pasta or other grains. When you're looking to switch things up, this mix of farro, zucchini, and corn offers amazing flavors, with a nice nutty and chewy texture. This dish is so flavorful, you might just have it on repeat for the rest of summer!
When the days get warmer (and then hotter) I'm always looking for ways to make refreshing dishes. I also like to look for ways to use other ingredients - don't get me wrong, I'd make pasta every day of the week, but sometimes it's nice to work with alternatives, especially in the summer when I'm looking to prepare dishes to eat later, or even out for a picnic.
That's why I really enjoy making this summer farro salad. Using farro is a great alternative to rice or pasta, and it's fun to explore ways to use this ancient grain. Also, making this dish with incredible seasonal ingredients really makes it stand out! For example, this dish uses zucchini, corn, lemon juice, lemon zest, parmesan cheese, and basil and mint.
When combined, you get an amazing blend of flavors in every bite that is unique, and perfect for the summer. And, you'll have a new dish that uses an ancient grain, which is always great to have in your recipe index!
Why you Should Make Italian Farro with Zucchini and Corn
- It can be made ahead of time - as you can serve this dish warm, at room temp, or cold, you can make in advance which always helps save time!
- It's delicious - this dish has a delightful nutty flavor, a pleasantly chewy texture, and sweetness from the corn and zucchini. Plus the basil and mint give a nice finishing tone that makes the dish so refreshing.
- It's a great alternative - The use of farro is a great alternative when you're looking for something other than pasta and rice.
What is Farro?
Farro is an ancient grain commonly enjoyed in Italy. In fact, depending on the species, in Italy, the farro grain is known as farro grande (spelt), farro medio (emmer), and farro piccolo (einkorn).
The most common form of farro in Italy is the emmer variety. This variety has a sweet, nutty flavor, and with its texture, works well in salads.
What Does Italian Farro Taste Like?
As mentioned, farro has a nutty flavor, and somewhat similar to brown rice. Because it also has a chewy texture, it makes for a satisfying eating experience. Also described as rich and hearty, farro tastes distinctly different from other grains. While having a nutty flavor, it also has a relatively neutral flavor profile overall, which means farro could be used in a versatile way.
Ingredients
- Farro - the ancient grain that forms the base of this dish.
- Olive oil - to coat the ingredient, help bring them together, and ensure the dish isn't dry.
- Fresh corn - the fresh corn a touch of sweetness.
- Zucchini - zucchini adds further sweetness and depth to complement the corn.
- Parmesan - for some added saltiness and flavor.
- Mint - the mint adds a wonderful burst of freshness.
- Basil - this adds to and completes the flavors of the dish.
How to Cook Farro
To cook farro, you'll bring a pot of water to boil, then add the farro to the boiling water for about 30 minutes, or until tender (depending on your preference, you may like it a bit more al dente). Once ready, drain and mix with your favorite ingredients (this recipe uses corn, zucchini, lemon, parmesan, basil and mint).
How to Make Italian Farro with Corn and Zucchini
First, cook the farro in boiling water.
In a medium pan, heat olive oil. Add the corn kernels, and season with salt and pepper. Cook the kernels in the pan for 6-7 minutes, or until slightly charred.
Remove the corn from the pan. Set aside.
In the same pan, heat up 3 tablespoon of olive oil. Add the sliced zucchini, season with salt and pepper. Cook zucchini for 8 minutes. Add in the onion. Continue cooking for 7-12 minutes, until the zucchini are tender.
Add the farro and corn to the pan with the zucchini. Stir.
Add in the parmigiano, lemon juice, lemon zest, mint and basil. Stir again. Serve and enjoy!
How to Store
For this dish, you can eat it as soon as it is ready, or you can store in an airtight container in the refrigerator for 2-3 days. If storing before eating, when ready to eat, spoon portions into individual servings and enjoy cold. If you prefer to eat warm, heat on stove with a bit of olive oil in a pan, or in the microwave until desired warmth.
FAQs
Farro is a category of ancient grain, which includes Einkorn, Emmer, and Spelt. It is a chewy and nutty-falvored grain. It has been used for thousands of years, and commonly used in Italy and the Middle East.
Farro is considered an ancient grain that comes from three different types of wheat: Einkorn, Emmer, or Spelt.
Lots of ways! Italians use it in salads or soups, and can also make "farrotto", which combines the creaminess of traditional risotto with the nutty flavor and firm texture of farro.
Top tips
- This dish can be enjoyed warm, at room temperature or cold
More Italian Summer Recipes
- Easy Arugula Pasta Salad
- Arugula Salad with Roasted Chick Peas and Avocado
- Lemony Ricotta Pasta with Zucchini and Arugula
If you’ve tried making this Italian Farro with Zucchini and Corn recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.
Recipe
Italian Farro with Zucchini and Corn
Ingredients
- 1 cup farro rinsed
- ¼ cup olive oil divided
- 2 corncobs
- 3.5 cups zucchini sliced
- ½ cup white or yellow onion diced
- Juice of half lemon
- Zest of one lemon
- ¼ cup parmigiano reggiano grated
- 2 tablespoon fresh basil chopped finely
- 2 tablespoon fresh mint chopped finely
- salt to taste
- pepper to taste
Instructions
- Fill a medium sized pot with water and let it come to a boil. Salt the water. Add in the farro, and let it simmer on medium heat for about 30 minutes, or until tender. Drain and set aside.
- While the farro is cooking, cut the the corn kernels off of the cobs. You should end up with about 1.75 cups of kernels.
- In a medium pan, heat 1 tablespoon olive oil. Add the corn kernels, and season with salt and pepper. Cook the kernels in the pan for 6-7 minutes, or until slightly charred.
- Remove the corn from the pan. Set aside.
- In the same pan, heat up 3 tablespoon of olive oil. Add the sliced zucchini, season with salt and pepper. Cook zucchini for 8 minutes. Add in the onion. Continue cooking for 7-12 minutes, until the zucchini are tender.
- Add the farro and corn to the pan with the zucchini. Stir.
- Add in the parmigiano, lemon juice, lemon zest, mint and basil. Stir again. Serve and enjoy!
Anna Snider says
Hello Piña,sounds great,I will try it for sure.Grazie.Anna