Peach Corn Farro
Leaving the peaches and corn raw in this herby peach corn farro with pistachio parsley pesto makes this simple vegan side dish so crisp and fresh.
Lately, my stash of stone fruit hasn’t been lasting very long.
That’s because my snacking alternates between berries and a mix of peaches, nectarines and cherries.
Just like corn, when it’s stone fruit season, I am all in. I buy extra fruit to make sure that I have enough to throw into salads, grains and more.
Sometimes I will put slices on the grill and when I don’t feel like mustering up that much effort, which really isn’t that much, I will leave the fruit raw. Then I just go ahead and stir it into a bowl of greens or rice.
Stone fruit may be sweet, but I love including it in herby and savory dishes like this peach corn farro.
It is crisp and fresh with farro being the only cooked element.
I stir in an herby pesto-like sauce made with parsley, garlic and pistachios.
You can serve it as a vegan side dish with whatever summer main, especially something grilled.
If I end up with leftovers, I like to add arugula and turn them into a peach corn salad.
Can You Eat Corn Raw?
Yes! Corn is perfectly fine to consume raw. You are not obligated to grill it or boil it.
Raw corn kernels have a juicy crunch to them. They are truly summer in a bite.
But I wouldn’t eat raw corn on the cob. Definitely make sure to slice the kernels off the cob before you eat them.
They are great to stir into salads, again, because they are so fresh and seasonal.
The Ingredients
This is what you need to make this side dish:
- Farro: I like to think of farro as a nuttier and chewier version of standard rice. It’s often found in Italian cuisine. And farro is a whole grain!
- Peaches: Depending when you are planning to make this dish, buy the peaches when they are ripe or just before if you’re going to wait a couple days after you do your shopping.
- Corn: Look for corn that is tightly wrapped in its husk. That helps the corn keep its moisture and for the kernels to stay plump.
- Scallions: I adore the mild oniony flavor of scallions. Also, they are very easy to thinly slice and include in salads and sides.
- Pistachios: The pesto calls for raw shelled pistachios, which have the most vibrant green color.
- Parsley: Make sure you pull the leaves off the stems for the pesto. I like flat leaf Italian parsley, but you can also use curly parsley.
- Olive oil: Extra virgin olive oil serves as part of the base for the pesto.
- Salt & pepper: Including plenty of salt and pepper in the pesto is a simple way to season the farro, peaches and corn in the overall dish.
How To Make Peach Corn Farro
First, I start simmering the farro on the stove. It only takes about 10 minutes to cook, which gives me enough time to make the pistachio parsley pesto.
In a food processor, I puree the garlic, parsley, pistachios, salt, pepper and olive oil. The nuts should be finely chopped.
When the farro grains are tender, I pour out any excess water from the pot and transfer the farro to a large bowl.
Then I stir the pesto into the grains. It is amazing how the farro drinks the pesto right up.
Finally, I fold in the peaches, corn and scallions.
You can serve the farro warm or at room temperature. And leftovers can be stretched into a salad when you add greens.
Try One Of These Other Peach & Corn Recipes
Grilled Peach, Corn & Quinoa Salad
Peach Corn Farro
Ingredients
- For farro
- 1 cup farro
- 3 cups water
- 2 peaches, pitted and diced
- 2 ears corn, shucked and kernels sliced off
- 1 scallions, thinly sliced
- For pistachio parsley pesto
- 1 garlic, clove
- 1/2 cup parsley leaves
- 1/4 cup raw shelled pistachios
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat, cover and simmer the farro for 10 minutes until the grains are tender. Drain any remaining water and transfer the farro to a large bowl.
- While the farro is simmering, make the pistachio parsley pesto. Mince the garlic in a food processor. Add the parsley, pistachios, salt, pepper and olive oil and puree until the mixture is fully combined and the nuts are very finely chopped.
- Stir the pesto into the farro. Then fold in the peaches, corn and scallions.
- Store leftovers in an airtight container in the refrigerator.
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