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Ingredients

  • 1 cup semi-pearled farro
  • 3/4 cup shaved corn kernels (2 medium ears)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon minced fresh garlic
  • 1 cup quartered cherry tomatoes
  • 1 cup diced peaches
  • 1/3 cup thinly sliced green onions
  • 3 tablespoons chopped fresh mint
  • 1/3 cup sliced almonds, toasted

Instructions

  1. Bring a pot of salted water to a boil. Add wheatberries; cook until tender but still chewy, 15 to 18 minutes. Add corn kernels; cook 2 minutes more. Drain, rinse under cold water, and drain well again. Transfer to a large bowl.
  2. Combine lemon juice, oil, salt and garlic in a small bowl. Add to wheatberries, along with tomatoes, peaches, green onions and mint; toss well to combine. Toss in almonds just before serving.
 

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The recipe was originally published as Summer Wheatberry Salad on Relish.com

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