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.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4
For farro
- 1 cup pearled 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
In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat and simmer the farro for 12-15 minutes until the grains are tender but still chewy. Pour into a fine mesh strainer to drain the 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.
Calories: 455kcal | Carbohydrates: 58g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Sodium: 617mg | Potassium: 487mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1023IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 3mg