Edamame, Corn & Farro Salad

You will need!

1 package (12 oz.) frozen shelled edamame  

3 cups frozen corn approx. 12 oz.)

½ cup Craisins 

1 cup pecan pieces, toasted

½ cup chopped cilantro 

½ cup chopped scallions 

½ cup toasted sesame oil

3 Tablespoons rice vinegar

1 Tablespoon Chili Pepper with Garlic oil 

1 teaspoon kosher salt

1 cup cooked pearled farro 1

1 Tablespoon Garden Harvest Seasoning 

tiny squeeze of agave nectar or honey (optional)

To make 1 cup cooked farro: 

½ cup pearled farro 

3+ cups water !

1 teaspoon kosher salt

1 Tablespoon Garden Harvest Seasoning 

Rinse farro in a bowl of cold water; pour off water or drain in a small-holed colander. In a medium saucepan, bring 3+ cups water to a boil. Add kosher salt, Seasoning and rinsed farro. Cover pan and turn heat to low. Simmer for 15-20 minutes. Drain farro into a colander and set aside to cool.

Make Salad: In a large bowl, mix frozen edamame, corn and Craisins. The corn and edamame will thaw while you toast the pecans. Toast pecans by placing them in a frying pan over medium-low heat. Cook for about 5 minutes, shaking occasionally, until fragrant. (Don't walk away! Nuts can burn quickly.) Set aside to cool.

Chop cilantro and scallions and add to bowl along with cooled pecans. Stir in sesame oil, rice vinegar, oil and kosher salt. Add farro (and a tiny squeeze of agave nectar or honey, if desired) and stir. Best if made at least an hour ahead so flavors can meld.