1 cup farro (or other whole grain such as brown rice or barley)
2 ears of corn, kernels cut off
1 large carrot, diced small
1 small onion, minced (saute in olive oil if you don't like raw onion)
¼ cup basil oil
1 tablespoon lemon infused extra virgin olive oil
¼ cup chopped basil
salt and pepper
Instructions
Cook the farro according to package directions. When fully plumped up, combine the cooked farro with the corn, carrot, onion, basil oil, and olive oil; stir to combine. Gently fold in basil and season with salt and pepper to taste. May be served warm, room temperature, or chilled.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/06/corn-and-farro-salad-with-basil/