Coconut Creamed Corn and Farro

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 04/06/2021, viewed by 101 , 0 Comments
yield4 portionstotal time15m

Quick, 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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 that the farro is tender. If so, strain it out and set it aside.

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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 lengthwise. Gather the thin lengths into a bundle and slice them thin into tiny cubes.

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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h your fingers to catch errant seeds.

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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, texture and pungency to the heat.

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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