JEWELLED FARRO & WILD RICE
MAKES 8 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR
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.