Thankfully, farro, an old-world grain, made it to the new world so that we could enjoy this amazing dish. This dish resembles risotto, but, in deference to our American heritage, perhaps it should be called porridge. Semantics aside, it’s a great way to use summer squash.
Heat the remaining 2 Tbs. of oil in another large skillet over medium-high heat. When hot, add the zucchini and corn kernels. Cook for 10 to 12 minutes, or until the vegetables brown.
Add the tomatoes. Cook for about 1 minute to warm through. Add the farro and toss to mix.
Add the butter and stir until melted. Season to taste with salt and pepper.
Spoon the farro onto each of 8 plates. Garnish each plate with a zucchini blossom.
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This is very tasty, very fresh, even when the veggies used arn't at the height of season. It's a great way to get your startch and veggie in one dish. I only gave it a four because it didn't knock my socks off - it was simply good - and unfortunately for this fine cooking recipe, i've come to expect my socks to be knocked off when I make a fine cooking recipe.
I'm going to rate this recipe but, in all fairness, must disclose that I didn't use the vegetables in the recipe because I didn't have them on hand (other than the onion) and didn't feel like going to the store. Instead I sauteed the onion with some diced red bell pepper, then added the farro (which I soaked for about 8 hours as per the directions on the package), then added the chicken stock and simmered for 45 minutes. I then added about 1/2 cup rehydrated dried shiitake mushrooms and let them heat through. (I really want to try the recipe with the zucchini and corn -- that sounds delicious!) This was a very satisfying dish, creamy, a subtle nutty flavor from the farro, good texture, kind of a comfort food. I did add a little salt at the table, though it might not have needed it so much with the addition of sweet corn, and I DID use low-sodium chicken broth.
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