Rice Salad with Farro, Herbs and Lemon
8 servings
60 minutes
Rice salad with farro, herbs, and lemon is a vibrant and rich dish of Italian cuisine that combines the tenderness of rice, the nutty depth of farro, and the freshness of aromatic herbs. The origins of this recipe trace back to Tuscan traditions where farmers used available grains to create nutritious and healthy dishes. The light acidity of lemon juice and the rich flavor of parmesan make this salad an ideal complement to meat and fish dishes as well as a standalone light snack. The dish surprises with a balance of textures: soft rice, chewy farro, and crunchy greens create a harmony of flavors. Served warm or chilled, it suits both everyday meals and festive tables.
1
Bring the broth to a boil in a saucepan, season with salt and pepper, and reduce the heat.
- Chicken broth: 6 glasss
- Salt: to taste
- Ground black pepper: to taste
2
In a large non-stick skillet, heat oil over medium heat and add leeks. Cook, stirring, for 3 minutes until the leeks are soft. Generously salt, then add garlic and rice. Continue cooking for 3 minutes until the rice starts to crackle.
- Extra virgin olive oil: 2 tablespoons
- Leek: 450 g
- Salt: to taste
- Finely chopped garlic: 2 cloves
- Rice: 1 glass
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.
- Dry white wine: 1 glass
- Chicken broth: 6 glasss
4
Add farro and broth, and continue cooking for another 10 minutes until the rice is al dente. If the rice is hard in the center, cook for another 5 minutes adding a bit of broth. Season with salt and pepper to taste.
- Fresh herbs: 140 g
- Chicken broth: 6 glasss
- Salt: to taste
- Ground black pepper: to taste
5
Generously add herbs and pepper and continue cooking for 1 minute, stirring. Then add parmesan and lemon juice, remove from heat. Stir again, add salt and pepper to taste, and serve.
- Fresh herbs: 140 g
- Ground black pepper: to taste
- Grated Parmesan cheese: 60 tablespoons
- Lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
