Corn butter farro

After making Zucchini Butter Spaghetti several times, ask yourself if you like zucchini, butter, and spaghetti- or what happens when two of these melt together- What can I butter next? What vegetable would you like to cook until it is tender, concentrated, and almost buttery, then combine with real butter to create something better? We debated it a few months ago. We went through carrots*, peas*, and tomatoes*, before settling on corn. It was more like Oh my god, CORN!

Corn and butter go together so well, especially when you add salt. It’s so rich, naturally sweet, and lush that I wanted to pair it with something hearty and grainy. Enter Farro. You will love this Farro if you enjoy the sauciness of the One-Pan Farro with Tomatoes. We use corn in two different ways. The corn is cooked in two ways. Some of it is cooked whole with the Farro but remains sweet and crunchy. The remaining butter is blended to create a creamy sauce that you add at the end. This gives the Farro an almost risotto-like decadence but without the weight. It’s finished with chives, parmesan, and a little butter, but you can skip it; the dish is still delicious without it.

This bowl might look lumpy and semi-beige, but I assure you that everyone who has tried it has scraped off the plate. It’s quite tasty, and since I’m feeling sluggish during the summer, I wouldn’t crank up the old blog apparatus or encourage us to turn our stoves on for anything less.

Corn Butter Farro

You only need to guarantee that you will season the food well, at every stage, with black pepper, salt, and red pepper flake if you want more kick. The right amount of seasoning is even more critical when the ingredient list is short. You can use water instead of broth, but I didn’t miss any flavor. When in doubt, use the time indicated on the package.

Divide 3 to 4 tablespoons of unsalted butter (45-60 grams).

Olive oil, one tablespoon (15 grams).

Three cups fresh corn kernels (3 to 4 cobs).

Kosher salt

Water 3 cups (710 g)

Semi-pearled Farro, 1 cup (205 grams).

One medium onion, thinly sliced and halved

Two cloves of garlic thinly sliced

Freshly ground black Pepper

Red pepper flakes to taste

Use two tablespoons (20 g) of minced scallions (or fresh chives) for garnish.

Parmesan cheese grated for serving

Heat a medium (3-quart) saucepan over medium heat for one minute. Once the saucepan is hot, add one tablespoon of butter and olive oil. Warm. Add one teaspoon of salt, corn, and 4 to 5 minutes of sauteing. Set aside half of the corn in a bowl for a food processor. Add Farro and black Pepper to the corn in the pot. Stir for about 1 to 2 mins to soften the ingredients. Bring water to a rolling boil; add another 12 teaspoons of salt and more Pepper. Reduce heat to a low simmer and cover. Cook for 30 minutes, or whatever time is suggested on the package, until Farro has a slight chew and water is mainly absorbed.

If you are getting ahead on dinner, now is the time to stop. Let it sit for an hour or two with the lid on until needed. Rewarm the food before proceeding.

Blend the corn with the remaining butter in the food processor until completely smooth. Add more salt to taste (I add 1/2 teaspoon), and blend it.

If you need to add black or red pepper flakes, adjust the seasoning when the Farro has become tender. Use a slotted teaspoon to keep the grains back and spoon or pour off any liquid that is left over. Stir in the corn butter after the pan is removed from the heat. Transfer the corn butter to a bowl, and top with parmesan and scallions if desired.

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