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Farro with Fresh Corn and Sugar Snap Peas
Ingredients
- 2 1/4 cups pearled farro
- 4 cups vegetable broth
- 1 Tbs. salt, plus more, to taste
- 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1 lb. sugar snap peas, strings removed, cut on the diagonal into
- 1/4-inch pieces
- Kernels from 4 ears fresh corn or 2 cups thawed frozen corn
- 1/2 cup cider vinegar
- Freshly ground pepper, to taste
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