Comments

Rita LeannaFried Corn 7 days ago
I love your recipes   
Dear Jacqui, so glad that you loved the Mango Chic...
JacquiMango Chicken Curry 17 days ago
I chanced across your Mango chicken curry recipe a...
Dear Sandra, you will find it following the link i...
SandraSourdough Pita Bread 23 days ago
What is the Sourdough Starter Recipe please
And taste delicious :)
DorothyRaspberry Muffins 1 month ago
they all look great
The pleasure is mine, Jeri :)
JeriPineapple Fried Rice 2 months ago
thank u for the recipes
Blossom LadyCarrots en Croûte 2 months ago
Thank you, Karol!I also try to follow the healthy ...

Corn Butter Farro

Blossom Lady
Aug 18, 2022 08:14 PM
Corn Butter Farro

A logical progression after making zucchini butter spaghetti a few times — provided you’re a person who likes zucchini, butter, and spaghetti, or what happens when the first two melt silkily against the third — is to ask yourself, what can I butter next? What vegetable wants to be cooked down until it’s tender, concentrated, and almost buttery and then fused with actual butter to make something better than both things? My friend Alissa and I debated this a couple months ago, cycling through carrots, peas, and tomatoes* before landing on corn. Except it was more like oh my god: CORN!

Ingredients:

  • 3 to 4 tablespoons (45 to 60 grams) unsalted butter, divided
  • 1 tablespoon (15 grams) olive oil
  • 3 cups fresh corn kernels (from 3 to 4 cobs)
  • Kosher salt
  • 3 cups (710 grams) water
  • 1 cup (205 grams) semi-pearled farro
  • 1 medium onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • Freshly ground black pepper
  • Red pepper flakes, to taste
  • 2 tablespoons (20 grams) minced scallions or fresh chives for garnish
  • Grated parmesan cheese, for serving (optional)
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments