Looking for a healthy summer salad? Try roasting some tomatoes and asparagus! This Farro and Wild Rice Salad is quite tasty!
So Laura had an evening work event recently, and that left me to take care of Robbie by myself. But I managed! We played in the jump-jump for a bit. Then we walked around the backyard to look at the birds and the grass. Then we ate dinner (mashed peas and oatmeal). Then we read some books. (By “read,” I mean threw them on the floor because that was apparently more fun.) Then we made it into bed. Not too shabby if you ask me!
The only bad part of the night was that Robbie was asleep by the time Laura got home. She got home around 7:15, but Robbie usually hits the sack around 6:45. But she still snuck into his room to sneak a peek at the little guy. As I was asking Laura about her work dinner, so told me about this tasty farro and wild rice salad that the catering company made. She told me I should recreate something similar. Challenge accepted!
Do you guys ever try to recreate recipes? I’ve been known to scour the ingredient list on various dishes and recipes to recreate something. (Darn you, generic “spices”!) My sister once called a bakery to try to get their tea cake recipe. She kept calling back on various days with different food allergies asking if she would still be able to eat their tea cakes.
Sneaky? Yes. But this comes from the girl who convinced me to pay her 25¢ to pet her pet turtle Fred when we were kids. Have you guys ever pet a turtle? It’s definitely not worth 25¢. (For the record, she never could figure out that tea cake recipe.)
But back to this farro and wild rice salad. I went onto the catering company’s website and found the list of ingredients. It was pretty broad, but at least it gave me a place to start. Asparagus, peas, tomatoes, parsley. Ok, I was off and running. I took a few liberties here and there like roasting the tomatoes and asparagus. And I added a balsamic dressing to the finished salad. But all in all, I was pretty pleased with how it turned out. Laura told me it tasted nothing like the salad at her work dinner, but it was still delicious. Oh well. I’m ok with that.
If you’re looking for a tasty and healthy summer salad, then this Farro and Wild Rice Salad is a winner. Plus, it has feta cheese on top. And feta cheese makes everything better. Enjoy!
Farro and Wild Rice Salad
For the Salad
- ¾ cup farro
- ¾ wild rice
- 2 cups water
- 2 cups low-sodium chicken broth
- 5-6 Roma tomatoes halved
- 3 Tbsp olive oil
- ½ bunch asparagus trimmed
- 1 cup peas fresh or frozen + thawed
- ¾ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
For the Balsamic Vinaigrette
- ¼ cup + 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- ½ Tbsp honey optional
- 1 tsp garlic minced
- ¼ tsp salt
- ¼ tsp pepper
- Using a medium sauce pan, combine the farro, rice, water and broth. Bring to a boil over high heat and then reduce heat to medium. Cover and simmer until farro and rice are tender (~30 minutes). Drain and set aside.
- Meanwhile, preheat oven to 375°F. Line a baking sheet with parchment paper. Lay tomatoes on one side of pan, cut side up, and drizzle with 2 Tbsp of olive oil. Roast for 30 minutes.
- Remove pan and add asparagus. Drizzle with remaining 1 Tbsp of olive oil and roast for another 25-30 minutes. Remove from oven and let cool. Once cool, chop tomatoes and asparagus into bite-sized pieces.
- Using a large bowl, add cooked farro and rice, roasted tomatoes and asparagus, peas, parsley and feta cheese; toss until well combined.
- To make balsamic vinaigrette, add all ingredients to a medium bowl; whisk vigorously until well combined. Drizzle salad with balsamic vinaigrette before serving.