cheesy farro with corn and tomato

Sometimes I get over excited at farmers’ markets.  Everything is in season! Everything is beautiful! I love vegetables!

IMG_4953This enthusiasm often leads to my kitchen overflowing with an abundance of produce, and often me staring at it wondering how I plan to eat it all.  This week, I wound up with a serious amount of cherry tomatoes and some sweet local corn.

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This simple side dish (slash vegetarian entrée) barely cooks the vegetables, and combines them with hearty farro to stick to your ribs. There is also cheese, because obviously.

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So if you too tend to overindulge at the sight of vibrantly colored vegetables…give this a try.  Heck, throw in some zucchini.  Add in some bell peppers. GO CRAZY.

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Cheesy farro with corn & tomatoes 

1 cup farro
1/2 a yellow onion, diced
pint of cherry tomatoes, halved
2 ears of corn, kernels removed from cob
1/2 shredded cheese (variety of your choice, I went for a nice monterey jack blend)
Salt & Pepper to taste

1. cook faro. 1 cup farro to 2 cups water, bring to a boil for 12 minutes, and drain.  Reserve 2 tbs cooking water.

2. sauté onions over medium heat in with olive oil. Once translucent, add in corn, tomatoes, cooked farro, and reserved cooking liquid. Lower to a simmer.

3. stir in cheese until it’s good and melted.

4. add salt & pepper to taste. consume.

This is great alongside grilled chicken or swordfish, but definitely holds up on its own.

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cheesy farro with corn and tomato

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