½cupchopped bell peppersI used a variety of color, red and yellow
½cupdiced yellow onion
1cupcorn kernelspreferably fresh, cut from the cob (but frozen or canned will work)
2tablespoonsminced fresh basil
2tablespoonsminced fresh parsley
Salt and freshly ground pepperto taste
¼ - ½cuptoasted pine nutsoptional
Heat the oil over medium heat in a large skillet; add the butter. When the butter melts add the peppers and onions, sauté until tender, about 5 minutes.
Add the corn and cooked farro, cook until the edges of the vegetables and corn just begin to brown. Remove from heat, stir in the basil, parsley, and pine nuts, if using. Taste and season with salt and freshly ground pepper. Serve hot or at room temperature.