Milanese Rice and Farro Salad
½ cup farro
1 cup white long grain rice
½ cup frozen peas, thawed
¼ cup frozen corn, thawed
1 medium tomato, chopped
¼ cup mixed olives, roughly chopped
Small handful fresh basil or parsley, finely chopped
Salt and black pepper to taste
Extra virgin olive oil for garnish
Cook the farro: soak farro overnight (if you forget to do this, just keep an eye on it as you cook--it will take a little longer and perhaps need the addition of some water over time, but it will turn out fine). In a medium saucepan, add the farro, 1 ¼ cup water, and about a teaspoon of salt. Bring to a boil, reduce heat to a simmer, and cook covered until tender, 20-30 minutes. Drain if there is any leftover water and cool. (This step can be done a day in advance, or you can cook a big batch and store in batches in the freezer for quick use in recipes).
Cook the rice: Bring the rice and 1 ½ cups salted water to boil. Reduce to heat to a simmer and cook covered until tender, about 15 minutes. Drain if necessary and cool. This can also be done ahead and refrigerated or frozen like the farro.
When you are ready to assemble the salad, place rice, farro, and all other ingredients in a bowl and combine thoroughly. Season with salt and pepper, drizzle a little extra virgin olive oil on top, and serve cold or at room temperature.