Gingered Farro and Wild Rice Salad
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
- 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.
Note: To thaw raspberries quickly, place on several layers of paper towels in a single layer and microwave on high for 30 seconds.
- CALORIES: 200
- FAT: 8g
- CHOLESTEROL: 0mg
- SODIUM: 250mg
- CARBOHYDRATE: 28g
- FIBER: 4g
- SUGAR: 10g
- PROTEIN: 5g