An Italian style wintery farro and black rice salad with citrus vinaigrette, blood oranges and chives.Â
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My favorite thing about winter is the abundance of citrus, particularly blood oranges.  Moro, Cara-Caras, they are everywhere this time of the year. Yours truly is in Love!Â
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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.Â
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The gist of it is that you cook plain black rice and farro to keep refrigerated to have on hand for the week, you know, to help make a meal of things. When dinner time rolls around all you need to do is slice up some oranges and even grapefruit while capturing all those juices to make a vinaigrette for your salad. Toss everything well to coat and top with chilled orange slices and lots of chives.Â
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It’s Easy, Healthy, Hearty & Vegan!Â
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P.S. Farro is the traditional grain of the Mediterranean, a hearty ancient whole grain with nutty flavor and chewy texture.
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Note to self: do a riff on this black rice salad with mango, avocado & lime!
Farro & Black Rice Salad with Citrus Vinaigrette
An Italian style wintery black rice and farro salad with citrus vinaigrette, blood oranges and chives.
Servings 4 people
Calories 928kcal
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.
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.Â
- Feel free to adapt this salad with whatever whole grain you have on hand.
Nutrition
Calories: 928kcal | Carbohydrates: 194g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 688mg | Fiber: 24g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 20.9mg | Calcium: 86mg | Iron: 5.1mg
Environmental Information
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