Friday, August 31, 2012

Farro & Black Rice Salad


1 C Farro, Available in the bulk section at Whole Foods
4 C Chicken or Vegetable Broth, Divided
1 C Black Rice, Also available in the bulk section at Whole Foods
¼ C Extra Virgin Olive Oil
¼ C Meyer Lemon Juice
4 T Lemon Zest
1 t  Pepper
1 C Italian Parsley Leaves
2 C Feta
2 C Green Olives with Pimento, Roughly Chopped

Bring 2 cups of  broth to a boil and stir in farro.  Reduce heat and cook farro until just tender, about 20 minutes.  Set aside to cool.  Repeat with black rice but simmer 30 minutes.  Set aside to cool.  Drain and spread each on a rimmed baking sheet to cool and dry a bit.
Whisk oil, lemon juice and zest, pepper, salt, and parsley together in a bowl.  Stir in farro and black rice.  Add olives and feta.  Garnish with additional feta and parsley.  Enjoy!  xo

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