Italian Farro with Zucchini and Corn

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.

Course Salad, Side Dish

Cuisine Italian

Prep Time 10

Cook Time 30

Servings people

Calories 387kcal

Author Pina Bresciani

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!

Notes

This dish can be enjoyed warm, at room temperature or cold

Nutrition