Wild Rice and Farro Salad with Coriander Vinaigrette
|Wild rice and faro salad with coriander vinaigrette offers warm flavours and a hearty feel.|
The recipe comes from my friend Kara. It's, a dish that she served one summer evening at her cottage. It suited summer too, but now that it’s November I can't help but think how well-suited it is to cool weather.
- Look for unpasteurized, unfiltered cider vinegar that still contains the "mother" (the swirl of pulp-looking stuff in the bottom of the jar.) It's extra healthy and very natural.
Almonds are a nice treat but pumpkin and sunflower seeds are more environmentally friendly. (Most almonds come from California. They're a lucrative crop that takes more than its fair share of water in that drought-ridden state. Read more here.)
Wild Rice and Farro Salad with Coriander VinaigretteServes 6-8
- 1 cup wild rice, rinsed and drained
- 1 cup farro, hulled barley, or pot barley
- 1 cup minced red onion
- ½ cup parsley, chopped
- ¼ cup currants or dried cranberries
- ½ cup toasted almonds, sunflower seeds or pumpkin seeds
- ¼ cup vinegar (cider vinegar or sherry vinegar)
- ¼ cup olive oil
- 1 tsp. fancy molasses
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- ½ tsp. ground turmeric
- ¼ tsp. ground cinnamon
- Sea salt & pepper, to taste
- Combine wild rice in a pot with 4 cups of water. Bring to a boil, reduce heat and cover. Cook until tender then drain.
- Combine farro with 2 cups water in a heavy pot. Bring to a boil, cover and simmer until tender (but still chewy), about 40 minutes.
- In a small bowl or jar whisk together dressing ingredients.
- Add currants to dressing and let rest while you prepare the remaining salad ingredients.
- In a large bowl toss cooked rice with farro and dressing.
- Fold in onion and parsley and sprinkle with almonds.
- Season with salt and pepper.