Ingredients

The following ingredients have 4 Servings
  • 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)
  • ¼ cup + 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • ½ Tbsp honey (optional)
  • 1 tsp garlic (minced)
  • ¼ tsp salt
  • ¼ tsp pepper

Instruction

  • 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.