WILD RICE-FARRO SALAD WITH MAPLE VINAIGRETTE
1 cup wild rice
1 cup farro
4.5 cups vegetable stock
1 cup brussels sprouts (Shaved)
2 shallots, thinly sliced
1 cup diced winter squash
1 tablespoon sage
1 tablespoon thyme
3 tablespoon parsley
2 crushed garlic cloves
½ cup dried cranberries
extra-virgin olive oil (enough to drizzle)
Wild Rice-Farro Salad:
Separately cook wild rice and farro in vegetable stock according to each of their package directions. When the rice and farro are cooked, strain and combine the two onto a baking pan to cool.
While rice is cooling, roast the winter squash. Toss the diced squash with olive oil, sage, parsley, thyme, garlic, salt and pepper. Spread out on a baking sheet. Roast at 400˚F until fork tender, about 15 minutes.
1 cup blend oil
½ cup maple vinegar
½ cup apple cider vinegar
¼ cup diced shallot
salt and pepper to taste
Combine all ingredient in a sealable container (a mason jar works well) and shake to emulsify then bottle. Refrigerate until you are ready to serve.
Combine all ingredients: wild rice, faro, shaved Brussels sprouts, shaved shallots squash, and dried cranberries
Toss with maple vinaigrette. Serve at room temperature.