JEWELLED FARRO & WILD RICE

MAKES 8 SERV­INGS HANDS-ON TIME 30 MIN­UTES TO­TAL TIME 1 HOUR

Canadian Living - - Cook & Eat / Thanksgiving -

Rice Blend 1 cup wild rice 1½ cups par­cooked farro (such as PC Blue Menu Ital­ian Farro)

Dress­ing ¼ cup ex­tra-vir­gin olive oil 3 cloves gar­lic, minced 2 shal­lots, finely chopped ⅓ cup white bal­samic vine­gar 1 tsp salt ½ tsp pep­per 2 cups pars­ley leaves, chopped 2 cups pome­gran­ate seeds 1 cup chopped dried apri­cots 1 cup sliced al­monds Rice Blend In saucepan, bring rice and 8 cups wa­ter to boil. Lower heat to sim­mer; cover and cook for 25 min­utes. Turn off heat; let stand un­til ten­der, about 25 min­utes (most of the grains will be split). Drain. Rinse with cold wa­ter; drain well. Place in large bowl.

Mean­while, in sep­a­rate saucepan, bring 8 cups wa­ter to boil. Add farro; re­turn to boil. Re­duce heat to medium-high; cook, un­cov­ered, for 10 min­utes. Drain. Rinse with cold wa­ter; drain well. Trans­fer to bowl with rice.

Dress­ing In skillet, heat oil over medium heat. Cook gar­lic and shal­lots, stir­ring fre­quently, un­til fra­grant and ten­der, about 1 minute. Add vine­gar, salt and pep­per; stir to com­bine. Add to rice mix­ture. Add pars­ley, pome­gran­ate seeds, apri­cots and al­monds. Stir to com­bine.

PER SERV­ING about 420 cal, 11 g pro, 15 g to­tal fat (2 g sat. fat), 66 g carb (8 g di­etary fi­bre, 21 g sugar), 0 mg chol, 304 mg sodium, 706 mg potas­sium. % RDI: 7% cal­cium, 21% iron, 12% vit A, 15% vit C, 19% fo­late.

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