Warm corn and wheat grain salad

Votes: 2

Photo of the dish: Kana Okada

Time: 50 min.
Complexity: easily
Servings: 6 - 8

Warm salad from corn and wheat grains - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup farro or pearl barley, soaked overnight
1.5 cups fresh corn (from 3 ears of corn)
3 tbsp. l. olive oil
1 cup small tomatoes (such as cherry, San Marzano), halved
3 feathers green onions, cut into rings
1/4 tsp salt, plus more as needed
Freshly ground black pepper
1 bunch arugula, coarsely chopped
1 teaspoon grated lemon zest
Juice of 1 lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pearl barley, whole grain wheat, corn, tomatoes, cherry tomatoes, San Marzano tomatoes, green onions, arugula, lemon

Cooking the dish according to the recipe:

Prepare the cereal: Cook the farro in a heavy-bottomed saucepan according to package directions. Drain and rinse under cold running water. Then pour into a salad bowl and toss with 2 tablespoons of olive oil.
Meanwhile, prepare the corn and vegetables: Heat a skillet over medium-high heat, add the remaining tablespoon of olive oil, and cook, stirring, for about 2 minutes.

Add cherry tomatoes and green onions and sauté for 2 minutes. Season with salt and ground pepper to taste. Combine with farro.