Warm corn and wheat salad – detailed recipe cooking. 
Photo of the dish:Cana Okada Time: 50 min. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. cereal farro or pearl barley, soak overnight
- 1.5 tbsp. fresh corn (with 3 corncobs)
- 3 tbsp. l olive oil
- 1 tbsp. small-fruited tomatoes (such as Cherry, San Marzano), to cut in half
- 3 feathers of green onions, cut into ringlets
- 1/4 tsp salt and more as needed
- Freshly ground black pepper
- 1 bunch of arugula, coarsely chopped
- 1 tsp grated lemon peel
- Juice 1 Lemon
Recipes with similar ingredients: pearl barley, wheat whole grains, corn, tomatoes, cherry tomatoes, San Marzano tomatoes, green onions, arugula, lemon
Recipe preparation:
- Cook cereals: boil in a pan with a thick bottom Krupo Farro in the manner indicated in the instructions on the packaging. Drain and rinse under cold running water. Then pour into a salad bowl and mix with 2 tbsp. l olive oil.
- Meanwhile, cook corn and vegetables: warm pan to medium-high heat, add the remaining a tablespoon of olive oil. Pour the corn and cook, stirring for about 2 minutes Add cherry tomatoes and green onion, fry for 2 minutes Add salt and ground pepper to taste. Combine with Farro Groats.
- Add arugula, lemon zest and lemon juice to the salad bowl, shake. Season with salt and pepper to taste.
