Farro Salad with Fresh Corn, Roasted Mushrooms and Chives


  1. 2-3 cups farro*, cooked according to package instructions
  2. 2 ears fresh corn
  3. ½ lb. Cremini mushrooms, cleaned and diced
  4. 1 bunch chives, minced
  5. Juice from one lemon, divided
  6. Olive oil
  7. Red wine vinegar or sherry vinegar
  8. Salt and fresh cracked pepper

  1. Preheat oven to 400. Cook farro on the stovetop according to package instructions (about 20-25 minutes in boiling salted water for most brands).
  2. While the farro is cooking, clean and stem mushrooms and cut into quarters. Dress mushrooms lightly with a drizzle of oil, a splash of vinegar, salt and pepper. Spread into a single layer on a baking sheet and roast for 20-25 minutes.
  3. While the mushrooms roast: peel, shuck and cook corn in any method you choose. You can simply boil or steam them, or char them on the grill. Let the corn cool, then cut the kernels from the cobs using a sharp knife.
  4. In a large bowl combine the corn, roasted mushrooms and farro along with a splash of any accumulated cooking liquid from the mushrooms.
  5. Sprinkle in the chives and dress with half the lemon juice, a drizzle of olive oil and a pinch each of salt and pepper. Toss together well, taste and adjust seasonings if necessary by adding a bit more of your reserved lemon juice, another splash of oil or a bit more salt and pepper. Serve at room temperature or chilled.

*if you cannot find farro; or, if you’re unsure that you like it, try this recipe with pearl cous cous, barley or quinoa.