This was a filling and very tasty dinner that comes from Lidey Heuck in NYTimes Cooking. It helps if you are fans of farro like we are, but that’s not a prerequisite. Adding in other ingredients like mushrooms and asparagus would be a great way to expand and experiment, but this version focuses on corn and tomatoes.
For this you’ll need: x3 ears of corn, 1-2 cup cherry tomatoes, 4 cups vegetable stock, 4 cups water, x2 leeks (thinly sliced), 1/2 cup white wine, 2Tbs unsalted butter, 2 Tbs olive oil, 1-1/2 cups farro, 1/4 parmesan (grated), 2-3 Tbs fresh basil (chopped), zest of 1 lemon, salt and pepper.
Shuck and the cut off the kernels from the corn cobs with a sharp knife into a bowl. Save the cobs and set aside the cut kernels.
In a large pot, combine the veggie stock and water and add in the cobs (you’ll probably need to cut them in half). Bring it to a boil and then lower the heat so that it is just simmering. Allow the stock to simmer for about 15 mins then turn off the heat and remove the cobs.
In another large pot or dutch oven add in the olive oil and butter over medium heat. Add the chopped leeks and stir occasionally until the leaks are tender – 5-7 mins. Add in the farro and stir well to combine everything – about 1 min. Add in the white wine, turn up the heat a little and stir until the wine has most evaporated – 3-5 mins.
Gradually add in the corn stock into the farro/leek mixture 1 cup at a time. Stir well in between additions and allow to cook over medium/high heat until the liquid is mostly absorbed. Repeat again with another cup of stock, stir well, allow to simmer for several minutes over medium/high heat. You should be able to add in all but 1 cup of the stock into the farro mixture over the course of 15-20 mins and the farro should be tender and the liquid should be mostly absorbed. Save that 1 remaining cup of stock for the next step.
Add in the tomatoes and corn kernels along with some salt and pepper and lower the heat to medium. Add the last cup of stock and stir well. Allow to simmer for a few minutes until the tomatoes are growing tender and the moisture has reduced.
Turn off the heat, add in the grated parmesan, chopped basil and lemon zest, stir well to combine. The cheese will thicken in the remaining liquid into a lovely sauce.
Serve with some grated parmesan on the side and enjoy.