Directions:
- Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
- Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.
- Photograph by Kana Okada
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.34 Kcal (734 kJ) | ||
| Calories from fat | 73.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 13% | |
|---|---|---|---|
| Sodium | 4.48mg | 0% | |
| Potassium | 178.15mg | 4% | |
| Total Carbs | 22.53g | 8% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 5mg | 8% | |
| Iron | 80.1mg | 445% | |
| Calcium | 16.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 151.71 Kcal (635 kJ) | ||
| Calories from fat | 63.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 13% | |
|---|---|---|---|
| Sodium | 3.88mg | 0% | |
| Potassium | 154.15mg | 4% | |
| Total Carbs | 19.49g | 8% | |
| Sugars | 1.7g | 8% | |
| Dietary Fiber | 3.38g | 16% | |
| Protein | 3.62g | 8% | |
| Vitamin C | 4.3mg | 8% | |
| Iron | 69.3mg | 445% | |
| Calcium | 14.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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