Farro with Corn and Chives

• 1 cup farro perlato (see note)
• 2 ears corn, shucked and cleaned
• 1 small bunch chives, chopped fine
• olive oil
• butter
• salt and black pepper
  

Bring a large pot of water to a boil; season with salt. Add farro and stir. Cook until farro is tender but still chewy, about 30 minutes, stirring occasionally. Once farro is cooked, strain into colander, then place in large bowl.

Meanwhile, cut corn from cob (this is easiest to do by using a serrated knife and cutting directly into a bowl to catch errant kernels). Heat a small amount of olive oil in a pan large enough to hold all the corn and add corn, sautéing until cooked through, 3 – 5 minutes. Turn off the heat, and add 1 – 2 pats of butter.

Add chives and cooked corn to farro. Toss and taste for seasoning, adding additional butter, salt and pepper to your liking. Great warm or room temperature.

Serves 4

Note: If your farro isn’t pearled, soak in water for 20 minutes at room temperature before cooking.