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Brown Rice and Farro Salad

Brown Rice and Farro Salad dish


For the Salad:

1 bag Riceland Boil-in-Bag Whole Grain Brown Rice
1 cup farro
3 cups unsalted chicken broth
1 1/2 teaspoons salt
1 cup diced cucumber
1 cup diced, jarred roasted red pepper
1/2 cup diced red onion
1/2 cup thinly sliced baby carrots
1/2 cup thinly sliced celery
1/2 to 1 cup halved grape tomatoes
3/4 cup chiffonade of basil
1 Tablespoon lemon thyme leaves
1 cup small cubed feta, if desired (or freshly shaved Parmesan as a garnish)
6 - 8 ounces baby arugula, kale and/or spinach, chilled

For the Vinaigrette:

1/2 cup Riceland Rice Bran Oil
1/4 cup white balsamic vinegar
2 garlic cloves, smashed
1 medium shallot
2 Tablespoons honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon Dijon mustard


Directions for the Salad:

  1. Prepare boil-in-bag rice according to package directions. Drain and set aside to cool.
  2. In a medium saucepan, combine the farro with the chicken broth and salt. Bring to a boil, cover and reduce the heat to a slow simmer for 30-45 minutes, until the farro is tender.
  3. Turn off the heat and allow the farro to sit in the broth for another 15 minutes. Drain and place in a sieve to drain thoroughly. Set aside to cool.
  4. In a large bowl, combine the brown rice and farro. Mix in the remaining ingredients, except the tomatoes and feta.
  5. Pour vinaigrette over it all and mix well. Stir in halved tomatoes.
  6. Toss in feta, if desired.
  7. Alternatively, garnish salad with shaved Parmesan.
  8. Refrigerate until ready to serve.
  9. Serve over salad greens.

Directions for the Vinaigrette:

  1. Place all ingredients in a food blender and blend until emulsified. Refrigerate until needed.
  2. Whisk before adding to salad.

Note: Rice and farro may be prepared ahead of time and refrigerated until time to prepare the salad.