By Martha Rose Shulman
- Total Time
- About 2 hours 30 minutes
- Rating
- 5(138)
- Notes
- Read community notes
I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor of the roasted pepper and the vinaigrette.
Featured in: In These Salads, Grains Sometimes Play a Supporting Role
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Ingredients
Yield:Serves 4 to 6
- ¾cup brown rice
- ¼cup farro
- Salt to taste
- 1large red pepper, roasted and diced
- 1cup diced cucumber
- 2ounces feta, crumbled or cut in small cubes (plus additional for garnish)
- ¼cup basil leaves, cut in slivers, torn or chopped
- 1 to 2teaspoons fresh thyme leaves
- 2tablespoons sherry vinegar or red wine vinegar
- 1teaspoon balsamic vinegar
- 1teaspoon Dijon mustard
- 1small garlic clove, puréed
- 5tablespoons extra virgin olive oil
- Freshly ground pepper
- ½6-ounce bag wild arugula, rinsed and dried
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
252 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Cook the rice. Combine with 1⅔ cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
Step
2
Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool.
Step
3
In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
Step
4
In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
Step
5
Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.
- Advance preparation: The salad can be prepared through Step 3 a day ahead of time.
Ratings
5
out of 5
138
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Cooking Notes
sooz
I use my rice cooker to cook the rice and farro together. Works perfectly.
PAKSPS
Recipe cooking time for farro is misleading. Pearled or semi-pearled farro will cook in far less time than 45-50 minutes.
J Oliver
Great salad. Highly adaptable. This time I added roasted delicata squash half moons I had previously frozen. I could also see adding roasted fennel wedges chopped to small pieces to the recipe.
Jean U
Lots of good flavor and texture.
don’t forget the salt!
For any of my fellow verbatim recipe followers: don’t forget the salt. I added some to the mix at the end, and a little in the dressing (as directed) but I wish I’d added some to the rice cooking water.
CL
Very tasty! Made per the recipe and it was very flavorful.
Mel
Did I miss the prep for the roasted pepper???
Toni
It says in the ingredient list - roast and dice.
cornelia
wonderfully delicious...full of flavor and texture and all good things. Made for a perfect vegetarian meal along with another NYT cooking recipe of butternut squash, thyme, currants a vinegerette dressing
Larissa
We really enjoyed this recipe. I added some chopped walnuts for extra texture and protein. Very good
PAKSPS
Recipe cooking time for farro is misleading. Pearled or semi-pearled farro will cook in far less time than 45-50 minutes.
CD
Really good.
sooz
I use my rice cooker to cook the rice and farro together. Works perfectly.
Orentjill
I used only brown rice (didn't use Farro -not enough time). I used 2 cups total brown rice.I upped the quantity of feta and I added shrimp.I minced and sauteed a shallot and put it in the dressing instead of garlic.I skipped the basil and thyme and substituted oregano (since I couldn't eat the raw basil. I used sherry wine vinegar and balsamic.As you know, I separated out the lettuce and cukes since I couldn't eat them.
courtney
I used fewer grains than were called for because I wanted a veggie heavy dish.
Fernando
My wife and I loved this salad. If was better than we expected.
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