Farro, Corn & Basil Salad

10 minutes
30 minutes
Makes 6 servings, about 3/4 cup per serving
  • 3 cups water
  • 1 cup uncooked farro
  • 1 teaspoon Maggi® Granulated Chicken Flavor Bouillon
  • 1 ½ tablespoons sherry vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped
  • Salt and ground black pepper
  • 1 cup frozen corn kernels, thawed and roasted
  • ½ cup shredded fresh basil
Granulated Chicken Bouillon 15.9 oz
NET WT 15.9 OZ (450.7 g)
Make It
Step 1
Combine water, farro and bouillon in medium saucepan. Cook according to package directions until farro is soft but still chewy in the center. Remove from heat; drain.
Step 2
Whisk vinegar, olive oil, mustard and garlic in large bowl. Season with salt and pepper. Add cooked farro, corn and basil to vinaigrette; toss to coat. Serve chilled or at room temperature. Garnish with toasted pine nuts, if desired.