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Fresh Summer Farro Grain Bowl Recipe with Roasted Corn and Peach

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A fresh and hearty summer grain bowl featuring nutty farro, smoky roasted corn, and juicy ripe peaches, perfect for a light yet satisfying meal.

Ingredients

Scale
  • 1 cup (200g) pearled farro, rinsed
  • 2 ears fresh corn, husked and cleaned
  • 1 large ripe peach, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • A handful fresh basil leaves, torn
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste
  • 1/2 cup crumbled feta cheese (optional)
  • 1 teaspoon honey

Instructions

  1. Rinse 1 cup (200g) pearled farro under cold water. In a medium saucepan, combine farro with 3 cups (720ml) of water and a pinch of salt. Bring to a boil, then reduce heat to a simmer and cover. Cook for 25-30 minutes until tender but still chewy. Drain any excess water and set aside to cool slightly.
  2. Preheat oven to 425°F (220°C). Place the cleaned ears of corn on a baking sheet or grill pan. Brush lightly with 1 tablespoon olive oil and roast for 15-20 minutes, turning occasionally until the kernels are golden and slightly charred. Let cool, then slice the kernels off the cob.
  3. While the corn roasts, slice 1 large ripe peach into thin wedges, halve 1 cup of cherry tomatoes, and finely dice 1/4 cup red onion. Tear a handful of fresh basil leaves.
  4. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, and a pinch of salt and pepper. Taste and adjust seasoning.
  5. In a large bowl, combine the cooked farro, roasted corn kernels, peach slices, tomatoes, onion, and basil. Drizzle with the dressing and toss gently to combine.
  6. Sprinkle 1/2 cup crumbled feta cheese over the top (if using) and give it one last gentle toss.
  7. Taste again and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately or chill for 30 minutes for flavors to meld.

Notes

Do not overcook the farro to maintain a chewy texture. Roast corn evenly by turning occasionally. Remove husks completely before roasting to avoid mess. Toss gently to keep peaches from becoming mushy. Add fresh herbs last to preserve aroma and color. Farro can be cooked a day ahead and chilled for convenience.

Nutrition

Keywords: farro grain bowl, roasted corn, peach, summer recipe, healthy bowl, easy meal, vegetarian, seasonal

Find it online: https://cheerycrisp.com/fresh-summer-farro-grain-bowl-recipe-with-roasted-corn-and-peach-easy-and-healthy/