Ingredients:
-1 14 oz bag of Italian pearled farro, rinsed and drained
-2 32 oz boxes of chicken stock
-2 cups multi colored cherry tomatoes, halved
-1 large scallion, sliced
-1 ½ cups of sweet corn
-6 oz crumbled feta
-⅓ cup olive oil
-Salt and pepper to taste
Directions:
1. Pour chicken stock into a medium sized pot, covered and bring to a boil on high heat
2. Add the rinsed and drained farro and bring to a boil
3. Once it starts to re-boil, turn down heat to medium
4. Cook farro until tender to taste, approximately 12 minutes
5. Drain farro and put in a large bowl
6. Add tomatoes, scallion, corn, feta, olive oil and salt and pepper to taste
Notes:
For the Farro, I use Nature's Earthly Choice brand.