Fustini's Oils and Vinegars
Farro and Wild Rice Salad with Roasted Squash

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Farro and Wild Rice Salad with Roasted Squash

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Farro and Wild Rice Salad with Roasted Squash


Submitted by Chef Sam Brickman

Prep Time15 min Cook Time30 min Total Time45 min Servings6 Gluten Free

Ingredients

Salad
Vinaigrette

Directions

Step 1. 

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.


Step 2. 

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.


Step 3.  Vinaigrette

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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