2 tablespoons olive oil
1/2 large zucchini, 1/4 inch dice
3/4 cup fresh sweet corn kernels
1 large yellow onion, 1/4 inch dice
1/2 cup uncooked farro or spelt
2 cups vegetable stock, preferably homemade
1 cup cooked heirloom beans (or canned organic)
1/2 pint cherry tomatoes, halved
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
4 squash blossoms
4 ounces ricotta
5 shiso leaves, chiffonade
In a large deep sauté pan, heat the half the olive oil and when hot, sauté the zucchini and corn kernels for 6 to 8 minutes or until the vegetables brown. Transfer to a plate and reserve.
In the same sauté pan, heat the remaining the olive oil over medium-high heat and when hot, cook the onions and farro for 4 to 5 minutes or until softened but not browned.
Pour the stock into the sauté pan, cover and stir the farro and onions frequently for the next 40 to 45 minutes, at which time the farro should be tender and the stock evaporated. Add more stock if needed during cooking to keep the farro moist.
Once the farro is cooked, add the beans, tomatoes and cooked vegetables and toss. Add the butter and stir until melted and the vegetables are heated through. Season to taste with salt and pepper
In a mixing bowl, whisk the ricotta to soften it. Season to taste with salt and pepper. Using a small spoon, gently stuff the squash blossoms with the cheese.
Spoon the farro onto each of 4 plates and garnish each with a stuffed squash blossom and shiso leaves chiffonade.