Ingredients
3/4 cup(s) uncooked farro
1/4 tsp table salt, for cooking farro
2 cup(s) water
2 medium corn on the cob, kernels removed (about 1 cup)
3/4 cup(s) uncooked zucchini, diced
1/4 cup(s) fat-free plain Greek yogurt
1/4 cup(s) reduced-calorie mayonnaise
1/4 cup(s) dill, fresh, chopped
3 Tbsp uncooked shallot(s), minced
1 Tbsp apple cider vinegar
1/2 tsp table salt
1/8 tsp black pepper, freshly ground
2 medium plum tomato(es), diced (or about 1 cup diced ripe tomato)
Instructions
Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully); drain well. Spoon farro into a serving bowl with corn and zucchini; mix well and allow farro to cool slightly.
Meanwhile, in a medium bowl, combine yogurt, mayonnaise, dill, shallot, vinegar, salt and pepper. Add tomatoes to farro mixture and then drizzle with dressing; toss to coat. Cover and chill at least 30 minutes for flavors to blend. Yields about 1 cup per serving.
Notes
This recipe can be made with many types of grains. Give brown rice, barley or wheat berries a try. Although we’ve added the corn and zucchini in their uncooked state, you can microwave them until tender or sauté them in a nonstick pan until lightly browned.
1/4 tsp table salt, for cooking farro
2 cup(s) water
2 medium corn on the cob, kernels removed (about 1 cup)
3/4 cup(s) uncooked zucchini, diced
1/4 cup(s) fat-free plain Greek yogurt
1/4 cup(s) reduced-calorie mayonnaise
1/4 cup(s) dill, fresh, chopped
3 Tbsp uncooked shallot(s), minced
1 Tbsp apple cider vinegar
1/2 tsp table salt
1/8 tsp black pepper, freshly ground
2 medium plum tomato(es), diced (or about 1 cup diced ripe tomato)
Instructions
Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully); drain well. Spoon farro into a serving bowl with corn and zucchini; mix well and allow farro to cool slightly.
Meanwhile, in a medium bowl, combine yogurt, mayonnaise, dill, shallot, vinegar, salt and pepper. Add tomatoes to farro mixture and then drizzle with dressing; toss to coat. Cover and chill at least 30 minutes for flavors to blend. Yields about 1 cup per serving.
Notes
This recipe can be made with many types of grains. Give brown rice, barley or wheat berries a try. Although we’ve added the corn and zucchini in their uncooked state, you can microwave them until tender or sauté them in a nonstick pan until lightly browned.
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