Rice Salad with Farro, Herbs, and Lemon

Salads | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Rice Salad with Farro, Herbs, and Lemon

Ingredients

Chicken Broth - 6 cups
Olive Oil - 2 tablespoons
Leek - 15.9 oz
Salt - to taste
Ground Black Pepper - to taste
Minced garlic - 2 cloves
Rice - 1 cup
Dry White Wine - 1 cup
Herbs - 4.9 oz
Grated Pecorino Pepato Cheese - 60 tablespoons
Meyer Lemon Juice - 2 tablespoons

Step by Step guide

Step 1

Bring the broth to a boil in a saucepan, season with salt and pepper, and reduce the heat.

Step 2

In a large non-stick skillet, heat the oil over medium heat and add the leek. Cook, stirring, for 3 minutes until the leek is soft. Generously season with salt, add the garlic and rice. Continue cooking for 3 minutes until the rice starts to crackle.

Step 3

Pour in the wine and simmer, stirring constantly, over medium heat. The wine should boil but not too vigorously. When the wine has almost evaporated, add ½ cup of boiling broth so that it covers the rice. The broth should be gently simmering. Continue cooking, stirring constantly, until it is almost absorbed. Keep adding broth in the same manner for 15 minutes.

Step 4

Add the farro, broth, and continue cooking for another 10 minutes until the rice is cooked al dente. If the rice is hard in the center, cook it for another 5 minutes, adding a little more broth. Season with salt and pepper to taste.

Step 5

Generously add the herbs and pepper and continue cooking for 1 minute, stirring. Then add the Parmesan and lemon juice, remove from the heat. Stir again, add salt and pepper to taste, and serve.