21⁄4 cups (1 lb/500 g) pearled farro
4 cups (32 fl oz/1 l) vegetable broth
Salt and freshly ground pepper
2 tbsp olive oil
1 yellow onion, finely chopped
1 lb (500 g) sugar snap peas, strings
removed, cut on the diagonal into
1⁄4-inch (6-mm) pieces
Kernels from 4 ears fresh corn or 2 cups
(12 oz/375 g) thawed frozen corn
1⁄2 cup (4 fl oz/120 ml) cider vinegar
Heat a heavy-bottomed saucepan over
medium-high heat. Add the farro and stir
frequently until lightly toasted and aromatic,
about 3 minutes. Add the broth and 1 Tbsp
salt and bring to a boil. Reduce the heat to
low, cover, and simmer until all the broth is
absorbed and the farro is tender with a bit of
a bite remaining at the center, 12–15 minutes.
Transfer to a large bowl and let cool.
In a large frying pan, heat the oil over mediumlow
heat. Add the onion and sauté until
softened and translucent, about 10 minutes.
Add the peas and corn and sauté until just
tender, about 5 minutes.
Add the vegetables to the farro, drizzle
with the vinegar, and toss to mix well.
Season with salt and pepper. Serve warm
or at room temperature.