Italian Farro Bowls with Burst Tomatoes & Basil Corn

Serves 4 · 12 min prep · 25 min cook

Ingredients

• 1.5 cups pearled farro
• 1.5 pints heirloom cherry tomatoes
• 2 cups fresh sweet corn kernels
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 4 cups baby spinach
• 0.5 cup fresh basil leaves
• 1.5 tbsp balsamic vinegar
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 cup fresh mozzarella pearls
• 0.25 cup toasted pine nuts
• 0.25 cup grated Parmesan cheese

Instructions

1. 1Bring a medium pot of salted water to a boil. Add the farro and cook until tender yet chewy, 18 to 22 minutes. Drain well and spread on a sheet pan to cool slightly.
2. 2While the farro cooks, halve the cherry tomatoes and mince the garlic. Heat olive oil in a large skillet over medium-high heat.
3. 3Add the tomatoes and salt. Cook, shaking the pan occasionally, until the tomatoes blister and begin to burst, 6 to 8 minutes. Stir in the garlic for the last 30 seconds.
4. 4Push the tomatoes to one side. Add the remaining olive oil and the corn kernels. Cook until the corn is bright and lightly golden, about 3 to 4 minutes.
5. 5Remove the skillet from heat. Stir the warm tomato-corn mixture into the drained farro along with the balsamic vinegar, remaining salt, and black pepper.
6. 6Fold in the baby spinach so the residual heat just wilts the leaves. Tear the basil leaves and add most of them now, saving a few for garnish.
7. 7Divide the farro mixture among four bowls or meal-prep containers. Top each with mozzarella pearls, toasted pine nuts, grated Parmesan, and the reserved basil.
8. 8Serve warm or at room temperature. The bowls hold beautifully in the fridge for 3 days and reheat gently or eat cold for desk lunches.