A mélange of farro, wild rice, dried apricots and pomegranate, this beautiful, hearty side will add a hit of fall flavour to your holiday table.
- Prep time 30 minutes
- Total time 1 hour
- Portion size 8 servings
Ingredients
Rice Blend:
Dressing:
Method
Rice Blend: In saucepan, bring rice and 8 cups water to boil. Lower heat to simmer; cover and cook for 25 minutes. Turn off heat; let stand until tender, about 25 minutes (most of the grains will be split). Drain. Rinse with cold water; drain well. Place in large bowl.
Meanwhile, in separate saucepan, bring 8 cups water to boil. Add farro; return to boil. Reduce heat to medium-high; cook, uncovered, for 10 minutes. Drain. Rinse with cold water; drain well. Transfer to bowl with rice.
Dressing: In skillet, heat oil over medium heat. Cook garlic and shallots, stirring frequently, until fragrant and tender, about 1 minute. Add vinegar, salt and pepper; stir to combine. Add to rice mixture.
Add parsley, pomegranate seeds, apricots and almonds. Stir to combine.
Test Kitchen Tip: Farro, an ancient grain that’s enjoyed for its hearty chewy texture, is an excellent stand-in for rice.
Nutritional facts PER SERVING: about
- Fibre 8 g
- Sodium 304 mg
- Sugars 21 g
- Protein 11 g
- Calories 420
- Total fat 15 g
- Potassium 706 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 66 g
%RDI
- Iron 21
- Folate 19
- Calcium 7
- Vitamin A 12
- Vitamin C 15
