Thursday, July 2, 2015

Farro, Corn & Roasted Sweet Potatoes

I realize that this sounds like a unique combination but everything does work well together.  It's a great side dish that goes with everything.  Farro is fast becoming my favorite grain.  It's very hearty.  If you have problems finding it at your grocery store, you can substitute in barley.

Farro, Corn & Roasted Sweet Potatoes

1 sweet potato, peeled and diced into 1/2" pieces.

Place sweet potato pieces on a non-stick pan and sprinkle 1 tbsp. of olive oil over.  Bake for 20-30 minutes at 350°

While the sweet potato is roasting, combine the following in a medium saucepan.

1/2 cup farro, rinsed and drained
1 1/2 cups water
1/2 tsp salt

Simmer until tender - approximately 20 minutes.  Drain and hold for remaining ingredients.

2 ears sweet corn, cut kernels from cobs
2 tbsp. butter
1 clove garlic, minced
1 tsp fresh thyme

In a frying pan, melt butter.  Add in corn kernels and cook for 3 minutes.  Add in garlic and thyme. 

Add in cooked corn and roasted sweet potato into the drained farro.  Season with additional salt if needed and freshly ground pepper.