Coconut Creamed Corn and Farro
4 portions
15mQuick, healthy and filling, this is a wonderful grain salad that you can whip up on the weekend and use it to supplement lunches and dinners going into the work week.
What you will need
½ cup Farro
1 Jalapeño
10 oz Frozen Corn
1 Tbsp Olive Oil
2 cloves Garlic
1 bunch Scallions
1 Lemon
½ cup Unsweetened Coconut Milk
Salt
(Nutritional facts 152 calories, 1.84 g fat, 34.13 g carbohydrates, 2.29 g protein, 0 mg cholesterol, 675 mg sodium)How to cook
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Peel garlic cloves and chop or grate to a fine paste.
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Wash the scallions and slice thin.
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Bring the water to a gentle simmer and add the farro. Simmer for 10 minutes.
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Cover the pot and remove it from heat. Let it sit for 5 minutes, then check that the farro is tender. If so, strain it out and set it aside.
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Remove seeds and stem from jalapeño. With the skin facing down, slice thin, lengthwise. Gather the thin lengths into a bundle and slice them thin into tiny cubes.
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Heat some oil in a large pan over medium heat.
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Add the brunoise jalapeño.
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Add the garlic. Stir and toast briefly (about 30 seconds).
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Add the frozen corn and stir.
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Slice the lemon in half and squeeze the juice through a strainer, or through your fingers to catch errant seeds.
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Add the coconut milk.
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Toss in the cooked farro and stir.
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Add a little salt and black pepper as needed.
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Fold in the scallions at the very end so they don't lose all of their color, texture and pungency to the heat.
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