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15 min
30 min
45 min
6
Heat two saucepans on medium heat and add half of the Persian Lime olive oil and onions to both. Let the onions sweat for a few minutes and add the farro to one pot and the rice to the other. Cover both well with water and bring to a boil. Reduce to a simmer, cover and cook until each is tender about 20-30 minutes.
Peel and slice the squash into a small dice and place it in a bowl. Toss the squash with the Gremolata oil and lay it on a parchment lined sheet tray. Put the squash in a preheated 415 degree oven until the outside begins to caramelize, about 15 minutes.
Combine all ingredients in a small bowl and whisk until thoroughly combined. When all elements are finished, combine them all in a large bowl, toss to combine and season to taste.
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