Brown Rice and Farro Salad

• 3/4 cup brown rice
• 1/4 cup farro
• Salt to taste
• 1 large red pepper, roasted and diced
• 1 cup diced cucumber
• 2 ounces feta, crumbled or cut in small cubes (plus additional for garnish)
• 1/4 cup basil leaves, cut in slivers, torn or chopped
• 1 to 2 teaspoons fresh thyme leaves
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, pureed
• 5 tablespoons extra virgin olive oil
• Freshly ground pepper
• 1/2 6-ounce bag wild arugula, rinsed and dried

1. Cook the rice.
2. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot.
3. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes.
4. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
5. Meanwhile cook the farro.
6. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender.
7. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool.
8. In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
9. In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic.
10. Whisk in the olive oil.
11. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
12. Line individual salad plates or a platter with arugula.
13. Top with the salad.
14. Garnish, if desired, with more crumbled feta, and serve.

brown rice, farro, salt, red pepper, cucumber, feta, basil, thyme, sherry vinegar, balsamic vinegar, mustard, garlic, extra virgin olive oil, freshly ground pepper, wild arugula

Taken from cooking.nytimes.com/recipes/1014992 (may not work)