Most days we’ll enjoy them sliced up and chilled straight out of the refrigerator. But I’ve been thinking what to do with this big jar of Forbidden black rice and a bag of farro I ordered in bulk a while back, and this recipe idea came to mind.
It’s Easy, Healthy, Hearty & Vegan!
Farro & Black Rice Salad with Citrus Vinaigrette
An Italian style wintery black rice and farro salad with citrus vinaigrette, blood oranges and chives.
Ingredients
- 2.5 cups Forbidden Black Rice -cooked
- 2.5 cups Farro -cooked
- 4 blood oranges -chilled
- 1/3 cup fresh onion chives -chopped
- 1 lime or lemon -cut into wedges for serving
Blood Orange Citrus Vinaigrette:
- 1 tbsp blood orange olive oil
- 1/2 lemon -juiced
- 1 tbsp maple syrup
- the reserved orange juice from cutting the oranges
- 1 pinch sea salt +more to taste
Instructions
Use a serrated knife to slice the ends off of each orange. Carefully cut the peel and the pith and discard. Hold the orange in your hand over a bowl and start slicing in between each membrane to cut clean slices while catching all the juices in the bowl underneath. Place the orange slices in a separate bowl and refrigerate until needed.
Make the Vinaigrette:
Whisk together the reserved orange juices with the blood orange olive oil, lemon juice and maple syrup. Season to taste with sea salt.
Make the Salad:
In a large mixing bowl toss the farro and black rice with the citrus vinaigrette until coated all over. Taste and adjust seasoning with more seas salt and lemon to your taste.
Transfer to a serving plate and top with the sliced oranges and chopped chives. Serve with extra lemon or lime wedges.
Recipe Notes
- When cooking the farro and black rice simply follow the instructions on the package, cooking times might be slightly different from brand to brand.
- Feel free to adapt this salad with whatever whole grain you have on hand.
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Orange Avocado Salad
Cucumber Tomato Lentil Salad
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Michelle
June 28, 2018 at 2:38 amI haven’t had Farro nor black rice before this and boy was I missing out. This salad is beyond delicious and so simple, I could literally eat it every day.