2 large shallots (or 1 sweet onion), finely chopped
2 large shallots (or 1 sweet onion), finely chopped
2 cups farro, raw
½ cup of white shoepeg corn
4 cups vegetable broth
1/4 cup red wine vinegar
1-pint cherry or grape tomatoes, halved or quartered if large
1/2 large cucumber, diced
Handful fresh parsley leaves
1/4 cup finely chopped fresh basil leaves
3-4 tablespoons agave
Kosher salt
Freshly ground black pepper
Instructions
Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat until shimmering.
Add the shallots, corn, and sauté until translucent, about 5 minutes.
Add the farro and toast, stirring to coat each grain, until fragrant, 1 to 2 minutes.
Add the broth and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until farro is soft but still chewy in the center, about 14 minutes. Strain excess liquid out.
Transfer the farro to a large bowl and let cool to room temperature.
Add the vinegar, and the remaining 2 tablespoons olive oil and stir to combine.
Add the tomatoes, cucumbers, and basil, and toss to combine.
Taste and season with salt, pepper, vinegar, and oil as needed.
