10:30PM

New Soul Kitchen

10:45PM

New Soul Kitchen

11:00PM

Living By Design with Jake and Jazz

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New Soul Kitchen

Source: CLEO TV 

Ingredients

  • 4 tablespoons olive oil or avocado oil, divided
  • 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

  1. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat until shimmering.
  2. Add the shallots, corn, and sauté until translucent, about 5 minutes.
  3. Add the farro and toast, stirring to coat each grain, until fragrant, 1 to 2 minutes.
  4. 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.
  5. Transfer the farro to a large bowl and let cool to room temperature.
  6. Add the vinegar, and the remaining 2 tablespoons olive oil and stir to combine.
  7. Add the tomatoes, cucumbers, and basil, and toss to combine.
  8. Taste and season with salt, pepper, vinegar, and oil as needed.
  9. Serve chilled or at room temperature.

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