Farro with Green Beans and Corn
Serves 8

Like most grain dishes, I think this tastes best served at room temperature. You can make it up to 8 hours in advance but I would add the basil just before serving so it keeps it’s color.

2 1/2 cup farro
1 lb. green beans, ends trimmed
3 ears fresh corn, kernels cut from the cobs
3 large shallots, thinly sliced
2 cloves garlic, minced
2 tsp. fresh thyme, or 1 tsp. dried
Sea salt
Pepper
Olive oil
1 orange
10-15 large basil leaves, preferably purple basil

To Make the Farro and Blanch the Beans: Bring a large pot of salted water to boil. Add the green beans and allow to cook for 3-4 minutes. Using a slotted spoon, remove them to a large bowl filled with ice water. Allow them to cool completely, then drain. Meanwhile, add the farro to the water and boil for five minutes, then lower the heat and simmer until tender but with a pronounced bite – 30-40 minutes. Drain well and drizzle with a little bit of olive oil to keep it from sticking together. (Both of these components can be done one day ahead, refrigerate separately.)

To Finish the Dish: Heat a large saute pan over medium heat. Coat the bottom with olive oil, then add the shallots and a good pinch of salt. Allow them to cook until they begin to soften, about 3 minutes. Add the garlic and cook for another 2-3 minutes, until the shallots start to brown. Add the thyme and stir just until it becomes fragrant, then add the corn, saute for 2 minutes. Add the farro, and the juice from half of the orange. Add a pinch of salt and stir just until heated through. Off the heat, add the green beans, the juice from the other orange half, and a drizzle of olive oil. Stir in the basil and taste for salt and pepper.