1/2 cup Semi-pearled Farro
2 scallions, sliced thin, white bottoms separated from green tops
1/2 bunch of kale, stems removed and sliced very thin
1 ear of corn - kernels only
1 T Balsamic vinegar
olive oil
2-3 T sliced almonds
To a large pot of boiling salted water, add Farro. Simmer for 16 to 18 minutes. Drain and return to pot.
While the farro cooks, in another pan heat 2 tsp olive oil on medium high until hot then add corn and white bottoms of scallions. Cook until slightly softened- about 3 minutes. Add kale and 1/2 cup of water season with salt and pepper, cook for 5 minutes or so or until wilted and water is absorbed.
Stir vegetables into the Farro, add salt and pepper to taste, add a drizzle of olive oil, the vinegar and almonds.
-adapted from a Blue Apron recipe