Corn, Farro & Freekeh Cooked in Brown Butter

Adam Racina, La Pinta, Serves 4



1 cup Mount Zero Cracked Farro
1 cup Mount Zero Cracked Freekeh
2 sweet corn cobs, kernels removed and husk retained
1 brown onion, sliced
2 bay leaves
5 peppercorns
2 garlic cloves, lightly crushed

To Assemble:

100gm butter 
2 cloves garlic, thinly sliced
Handful of Parmigiano-Reggiano
Half-bunch basil, roughly torn
Half-bunch parsley, finely chopped
Squeeze of fresh lemon juice



Soak grains overnight or for a few hours. cook in separate pots in boiling water for 15 minutes, drain.

Remove kernels from corn and reserve. Place husks, bay leaves, peppercorns, garlic and onion into a pot and barely cover with cold water (don't add too much, as we want to reduce this stock to a sauce later). 

Bring stock to a boil, and simmer for half an hour. Strain and keep aside.

To Assemble:

In a saucepan, melt the butter, let it foam and caramelise. As soon as it smells nutty, add the garlic and corn kernels.

Saute for 30 seconds then add grains, give it a good stir to coat grains in butter then cover with hot corn stock.

Simmer grains in stock for 5 minutes, allowing the stock to reduce and the starch of the grains to thicken into a sauce-like consistency.

Add more stock if necessary to achieve the desired consistency.

To Finish: 

Add parmesan cheese, a knob of butter and season with salt and pepper. Add torn basil leaves and chopped parsley. 

To serve, sprinkle over more parmesan and a squeeze of lemon juice.

If you’re anything like us, cool weather has you craving those comforting, hearty dishes again. Adam Racina has the perfect thing to aid this seasonal transition, with this beautifully simple dish of corn, farro and freekeh cooked in a luscious sauce of brown butter and Parmigiano-Reggiano. It’s wonderful on its own, or a great side dish for fish, chicken or pine mushrooms. Grab the recipe via the link below!

Recipe Ingredients from the Mount Zero Range