Provencal Red Rice & Farro
Camargue red rice is a variety of red rice cultivated in the wetlands of the Camargue region of southern France. It has an intense somewhat nutty taste and a naturally chewy texture. Farro is an ancient variety of wheat and is widely cultivated across the Mediterranean. It has a high protein and fiber content and like red rice, a nutty, chewy texture that makes it great for grain salads, soups, stuffings, and pilafs. Here the grains are tossed with everything green, haricots verts, green olives, spinach, and a green parsley vinaigrette. This salad is so full of flavor, healthfulness, and texture that you can't help but love it. Serve it at room temperature as a main course salad or next to some roast chicken or charred whole fish.
Ingredients:
1 cup Camargue red rice 1 cup farro
Kosher salt and freshly ground black pepper
1 cups haricots verts, trimmed and cut into 1 inch lengths
2 teaspoons vegetable oil
1½ cups flat leaf parsley
½ + cup olive oil
1 tablespoons lemon juice ¼ cup red wine vinegar
1 small garlic clove, minced
2 scallions, finely sliced
40 French green olives, such as lucques or picholine, pitted and chopped
2 cups spinach, chiffonade
1 cup walnuts, toasted and chopped
Preparation:
Boil the rice in a large pot of boiling salted water, for 30 minutes, or until it is tender, but still has a firm texture. Boil the farro the same, in a large pot of boiling salted water until tender. (Semi pearled or pearled farro will take about 30 minutes, whole farro, about 60 minutes). Drain and add to the cooked rice.
Heat a medium sauté pan over high heat. Rinse the beans with water so they have some water clinging to them. Add the vegetable oil and then the beans and season with salt and pepper. Cover with a lid and cook for 4 minutes. This allows them to steam a little as well as sear. Remove the lid and toss the beans. Cover again and cook until the beans are mostly tender, about 2 minutes longer.
Make the vinaigrette: Roughly chop the parsley and add it to the food processor with the olive oil, salt and garlic. Run the machine for 4-5 minutes, until you have a very green parsley oil. Add the lemon juice and pepper and check the seasonings.
When the rice and farro are drained, add all the vinaigrette, along with the scallions and green beans, and toss well.
Leave the rice salad to cool completely to room temperature. Just before serving, toss in the olives, spinach, and walnuts.