Grilled Corn Fava Bean Farro
With walnuts, pecorino and Dijon vinaigrette, grilled corn fava bean farro makes a good. Add more baby greens and you can go from grain bowl to salad.
Servings: 6
Ingredients
For corn
- 3 ears corn
- 2 teaspoons olive oil
For farro
- 1 cup pearled farro
- 3 cups water
- 1 pound fava beans in their pods
- 2 scallions, thinly sliced
- 1/4 cup chopped walnuts
- 1 ounce pecorino, shaved
- 2 handfuls baby arugula and spinach
For viniagrette
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt plus more for serving
- 1/4 teaspoon pepper plus more for serving
- 1/4 cup olive oil
Instructions
- Preheat a gas or charcoal grill on high heat.
- Rub the corn with olive oil. Grilled the corn until it is lightly charred, about 5-7 minutes. Let the corn cool before slicing the kernels off the cobs.
- 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.
- Remove the fava beans from their pods. In a large saucepan of boiling salted water, cook the fava beans for 3-4 minutes until tender. Transfer them to a bowl of ice water. Once the fava beans have cooled, remove their outer skins.
- In a large bowl, gently fold together the corn, farro, fava beans, scallions, walnuts, pecorino and baby arugula & spinach.
- For the vinaigrette, combine the lemon juice, mustard, salt and pepper in a small bowl. Whisk in the olive oil until fully combined.
- Stir the vinaigrette into the farro and season to taste with salt and pepper.
Nutrition
Calories: 317kcal | Carbohydrates: 37g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 613mg | Potassium: 359mg | Fiber: 9g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg