10 oz farro
2 small zucchini or squash, sliced into 1/2" half moons
1/2 lb green beans, chopped into 1" pieces
2 ears of corn
2 garlic cloves
1 tbsp fresh oregano
1/4 cup roughly chopped or torn basil leaves
Fresh mozzarella in chunks or small balls
Chili flakes to taste
Salt + pepper to taste
1. Cook the farro per instructions. Set aside.
2. Boil unsalted water in a large pot. Once boiling, add ears of corn and cover. Cook for ~10 minutes, drain, and let cool enough for handling.
3. While corn is boiling, mince garlic.
4. Heat 1 tbsp of olive oil in a skillet over medium heat. Add garlic and cook til fragrant.
5. Add green beans and season with salt/pepper. Cook for ~1-2 minutes.
6. Add zucchini and squash and cook, stirring frequently, for ~ 6 minutes or until done but not mushy.
7. Season with fresh oregano and remove from heat.
8. Add farro to a large bowl. Lightly cover with olive oil, roughly 1 - 2 tbsp.
9. Cut corn off cob. Add to farro.
10. Add zucchini, squash, green beans, basil and mozzarella.
11. Season with chili flakes and serve!
*Serving suggestions: This dish works cool or heated. I prefer it slightly warm. To make it a filling meal, top with a fried egg.
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