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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Panzanella di Farro Recipe

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This recipe for Panzanella di Farro, by , is from Our Fun Family Fitterer Memories, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alexandra Herron


1 pint cherry or grape tomatoes, halved
Fine sea salt
1 large ear of corn, shucked (or you can use frozen corn in a pinch)
1/2 lb green beans, trimmed
6 Tb extra-virgin olive oil
1 1/4 c. farro (or barley or quinoa)
1 lg garlic clove
3 Tb red wine vinegar
Finely ground black pepper
1 sm chopped cucumber
1 c. shredded fresh basil
4 med radishes
3 thinly-sliced scallions
Optional: snow peas, celery, asparagus

Bring a large sauce pan of salted water to a boil. In a large serving bowl, combine tomatoes and 1/4 tsp salt. Set aside.
Cook the corn and green beans for 3 min. in bolining water.
Remove the corn (if it is still on the cob cut off the kernels) and continue to cook the green beans (1-2 min more). Transfer vegetables to a colander to drain, pat dry, and cut into one-inch lengths. Place in a medium bowl and reserve the water.
Cook the farro in the same boiling water as the corn and beans were cooked in. Stir occasionally until tender but still firm to the bite (18-20 min).
Slice garlic clove and add oil and vinegar. Add 1/4 tsp pepper and vigorously whisk into a dressing.
Drain the farro, spread it on a baking sheet, set over a wire rack to cool for 5-10 min. When cool, whisk together with the dressing. Add this to the bowl of tomatoes. Add all of the vegetables, 3/4 tsp. pepper, and toss well.




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