Farro and Manitoba-harvested wild rice are the perfect marriage of ancient grains in our protein-packed salad. It serves about eight portions, keeps in fridge for several days, and travels well.
Cook farro and rice separately, according to package directions.
For wild rice, substitute water for orange juice.
Let cool. In the meantime, prepare the vinaigrette by mixing all ingredients.
Once the rice and farro are cooled, mix all ingredients along with the vinaigrette.
Serves eight.
Need more protein? Add some Beef Bone Broth Protein to the farro when cooking.
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