Rice Salad with Farro, Herbs, and Lemon
Salads • Italian
Description
Rice Salad with Farro, Herbs, and Lemon
Ingredients
- Chicken Broth 6 cups
- Olive Oil 2 tablespoons
- Leek 15 oz
- Salt to taste
- Ground Black Pepper to taste
- Minced garlic 2 cloves
- Rice 1 cup
- Dry White Wine 1 cup
- Herbs 5 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.
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