Post image for Lemony Farro with Tomatoes, Corn, Edamame and Cannellini Beans
We’re having a heat wave, which means dinners these days are mostly of the cold-supper variety: substantial salads augmented by creamy wedges of Fromager d’affinois cheese, a buttery, double-cream brie-like cheese, or cups of ice-cold, garlicky gazpacho.

This Chicken Salad with Shelling Beans and Roasted Tomatoes from Los Angeles-based chef Jessica Koslow, is a new favorite. I’ve made a few variations over the last week and each is a hit with its punch of smoky paprika and herby, caramelized cherry tomatoes. (I used seared tuna for the salad below.)

Craving a grainy main, I put together this Lemony Farro with Tomatoes, Corn, Edamame and Cannellini Beans one night last week. It’s an easy-to-prepare salad that bridges summer and fall — refreshing and filling without taxing the cook.

Substitutions are encouraged. Add your favorite beans — and canned is fine here. Just be sure to rinse your canned legumes for a minute or two under cold water before draining and tossing them in the bowl.

Diced colorful bell peppers or cucumbers would add color and crunch. And, change up your herbs. I used my favorites — basil and mint — but thyme or even a touch of rosemary would bring an autumnal feel to the dish. A load of chopped parsley will push it into tabbouleh territory.

Once our heat breaks, I’ll take a cue from Jessica Koslow, and roast end-of-season, cherry tomatoes and toss them — and their sweet juices — into the bowl. Adding slices of leftover roast chicken or steak would make for a protein-packed main dish, too.

I hope your fall season is off to a productive start. Have a good week ahead!

Lemony Farro with Tomatoes, Corn, Edamame and Cannellini Beans
5.0 from 4 reviews
Print
Recipe type: entree
Author: Carol Sacks
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 3-4
An easy-to-make lemony, herby grain salad that bridges summer and fall.
Ingredients
  • 1 cup farro, rinsed in cold water and drained
  • 4 cups water
  • 1 teaspoon kosher salt
  • 1/2 cup cannellini beans, rinsed in cold water and drained
  • 1/2 cup edadame (I use frozen)
  • corn sliced off of one ear of corn (about 1/2 cup of corn; frozen works)
  • 1/2 cup cherry tomatoes, rinsed and sliced in half
  • 1/4 cup finely diced red onion
  • 1 Tablespoon minced basil leaves
  • 1 Tablespoon minced mint leaves
  • zest of 1/2 lemon (about 1/2 teaspoon)
  • lemon juice from 1/2 lemon (add more as you like)
  • 3 Tablespoons extra virgin olive oil
  • freshly-ground pepper to taste (I like a pinch, but add more if you like a kick of heat)
Instructions
  1. Fill a medium-sized saucepan with the water and bring it to a rapid boil. Rinse the farro under cold water and drain well. Once the water is boiling add 1/2 teaspoon salt and the farro. Cover the pot with a top, but leave it slightly askew so that the steam can escape. Turn the heat down to simmer and cook the farro until just barely tender, about 25 minutes. (I usually check it beginning at 20 minutes, because I like it slightly chewy).
  2. While the farro is cooking, place the rinsed cannellini beans, the edamame (if they’re frozen they will defrost quickly), the fresh or frozen corn and the tomatoes in a large bowl. Add the red onions, the herbs and the lemon zest. Cover the bowl with a damp paper towel until the farro is done cooking.
  3. Once the farro is cooked, drain it well and place the farro in the bowl on top of the vegetables, etc. Squeeze the lemon juice over the farro, add the olive oil and the remaining 1/2 teaspoon of salt and freshly-grated pepper. Stir the mixture well with a rubber spatula. Taste and add more lemon juice, salt and/or pepper if you like. Serve immediately.

 

12 comments

August in Mrs. Wheelbarrow’s Kitchen: The Bug and I Help Prepare a Mexican Feast

August 19, 2014
Thumbnail image for August in Mrs. Wheelbarrow’s Kitchen: The Bug and I Help Prepare a Mexican Feast

When we were in Washington, D.C. a few weeks ago, The Bug and I spent an afternoon in Cathy Barrow’s (AKA Mrs. Wheelbarrow) sunny kitchen, helping her prepare a Mexican feast. Well, we didn’t just help prepare it. We came back in the evening with Matthew and my parents, and devoured it. A succulent, savory [...]

Read the full article →

Sunday at Washington, D.C.’s Eastern Market

August 11, 2014
Thumbnail image for Sunday at Washington, D.C.’s Eastern Market

Established more than 136 years ago, Washington, D.C.’s historic Eastern Market anchors the Capitol Hill community. Farmers from neighboring states sell their produce and flowers under the tents. Local artisans showcase products as diverse as African art and Turkish towels. Inside, Market Lunch serves breakfast and lunch to locals and tourists, who don’t mind standing [...]

Read the full article →

My Summer Vacation, Part II: London

August 5, 2014
Thumbnail image for My Summer Vacation, Part II: London

There is so much to love about London — historic sites and museums, lush and expansive parks, the Thames, and a youthful energy that is intoxicating. But, I had to laugh when I poured through my photos. I snapped just as many shots of food as I did of sites! Most of the food-related photos [...]

Read the full article →

My Summer Vacation, Part I: Paris

July 31, 2014
Thumbnail image for My Summer Vacation, Part I: Paris

It’s hard to imagine more visually-rich locales for a working holiday than London and Paris. I took loads of photos in both cities and decided to lead with Paris. Our days were filled with museum and monument visits, walks through lush gardens and farmers markets, and marvelous meals — with an emphasis on dessert, of [...]

Read the full article →

Copper River Salmon Salad for One

July 12, 2014
Thumbnail image for Copper River Salmon Salad for One

It will come as no surprise that salad is my default dish when it’s dinner-for-one in on a warm summer’s evening. It’s refreshing to eat when the temperature climbs, it’s a great way to use tasty leftover protein and it’s a breeze to prepare when all you crave is a light, but satisfying meal. I [...]

Read the full article →

Asian Steak Salad

June 29, 2014
Thumbnail image for Asian Steak Salad

While I live with carnivores, I don’t crave meat the way they do. Rather than tackle a Flinstone-like slab of beef, I hanker for a salad where thin slices of steak play a supporting role. This boldly-flavored Asian Steak Salad satisfied my craving and earned two thumbs up from the carnivores. I found inspiration from [...]

Read the full article →

June at the Santa Barbara Farmers Market

June 19, 2014
Thumbnail image for June at the Santa Barbara Farmers Market

It feels like the only sound I hear these days is whoosh. The last few weeks have flown by, packed with activity. When life is a little too full, the Farmers Market is where I find my zen. Snapping photos and tucking luscious, aromatic produce and flowers into my bags calms me down. In the [...]

Read the full article →

Bacon, Cheddar and Savoy Cabbage Melt

June 9, 2014
Thumbnail image for Bacon, Cheddar and Savoy Cabbage Melt

On a Friday evening a few weeks ago, we three piled into Matthew’s car and drove the scenic route to Ojai. As The Bug strummed her guitar in the back seat, we headed east through the foothills, where the groves of citrus and avocado trees that hug the hillsides glowed in the warm, early-evening light. [...]

Read the full article →

Roasted Asparagus with Buttery, Pimenton Almonds, Crispy Jamon Serrano and a Poached Egg

June 3, 2014
Thumbnail image for Roasted Asparagus with Buttery, Pimenton Almonds, Crispy Jamon Serrano and a Poached Egg

A few weeks ago, Matthew and I were in San Francisco on business. With time for a team dinner on the schedule, I immediately made a reservation at Contigo. Co-owned by Chef Brett Emerson and his wife Elan, Contigo is a bright and cozy space nestled on a busy street in the city’s Noe Valley [...]

Read the full article →