Categories: Sides

Ingredients

• 1 cup farro or barley
• 3 tbsp olive oil
• 1 1/2 cups fresh corn kernels
• 1 cup cherry tomatoes, halved
• 3 scallions, sliced
• Kosher salt and ground pepper
• 1 bunch arugula, chopped
• 1 tsp grated lemon zest
• Juice of 1 lemon

Directions

1. Cook the farro as directed. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tbsp olive oil.

2. Heat the remaining 1 tbsp 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 salt and pepper to taste.

3. Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.

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