Gingered Farro and Wild Rice Salad

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Serves Makes 3 cups total, Serves 6; 1/2 cup per serving
submitted by: Nancy S. Hughes


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


  1. 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.
  1. 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.
  1. 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.

Nutrition Info

  • CALORIES: 200
  • FAT: 8g
  • SODIUM: 250mg
  • FIBER: 4g
  • SUGAR: 10g
  • PROTEIN: 5g


Write a Review

Your email address will not be published. Required fields are marked *