Gingered Farro and Wild Rice Salad
Ingredients
- 2 ounces chopped walnuts toasted
- 4 cups water
- 1/3 cup farro
- 3/4 cup quick cooking wild rice
- 1/2 cup diced red onions
- 2 medium jalapeno seeded and finely chopped
- 2 teaspoons grated lemon rind
- 1 tablespoon lemon juice
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon grated ginger
- 3 tablespoons sugar
- 2 teaspoons canola oil
- 1/4 teaspoon salt optional
- 11/2 cups frozen unsweetened red raspberries thawed
Instructions
- Heat a medium saucepan over medium high heat until hot. Add the nuts and cook 2-3 minutes or until beginning to lightly brown, stirring constantly. Set aside on separate plate.
- Add the water to the pan and bring to a boil over high heat, stir in the farro, reduce the heat to medium-low and simmer, uncovered, 10 minutes. Stir in the rice, cover and simmer 5 minutes or until farro is just tender. Drain in a fine mesh sieve and run under cold water to cool quickly, shaking off excess liquid.
- In a medium bowl, combine all ingredients, except the raspberries. Stir until well blended. At time of serving, add the raspberries and toss gently. Serve immediately for peak flavors and texture.
Notes
To thaw raspberries quickly, place on several layers of paper towels in a single layer and microwave on high for 30 seconds.
Nutrition
Serving: 1.5cup | Calories: 200kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Sodium: 250mg | Fiber: 4g | Sugar: 10g
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!
