This beautifully simple salad combines the nutty, earthy flavors of farro and wild rice with the snap of corn and bite of citrus to make a salad that's just as refreshing as it is healthy.
2 cups wild rice, cooked
2 cups farro, cooked
2 ears white corn, grilled & taken off cob
1 cup scallion, sliced
½ cup dried currants
¼ cup sunflower seeds
1 ½ tsp salt
½ tsp black pepper
3 tbsp lemon juice
1 tbsp mint
I tbsp chopped basil
1 tbsp Round Pond Blood Orange Olive Oil
4 tbsp Round Pond Chili Oil
2 radishes, sliced
Cook wild rice by adding 1 cup of dry wild rice in a large pot of boiling water. Cook the rice until the kernels pop open and become tender.
Repeat the above process with the farro. When the farro is tender, strain the water and cool on a baking tray.
To make the salad, combine all ingredients except the radish in a large bowl and let set for at least an hour. After an hour, transfer the salad to a serving bowl and garnish with radish slices and mint leaves. Enjoy!