| Yield 1X: | 128.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion, nuts | ||
| Portions: | 21.3 | ||||
| Shelf life: | 3 days | ||||
| Date: | 3.3.20 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Red quinoa (cups) | 2.00 | |
| Chicken stock | 2 | |
| Wild rice (cups) | 2.00 | |
| Chicken stock | as needed | |
| Farro (cups) | 2.00 | |
| Chicken stock | 2 | |
| Marcon almonds, coarsely chopped | 12.00 | |
| Castlevetrano olives, coarsely chopped | 1 | |
| Parsley, coarsely chopped | 4.00 | |
| Lemon juice | 6.00 | |
| EVOO | 8.00 |
Carefully measure and prepare all ingredients. Cook each grain separately seasoning the stock with salt and pepper. Cook the quinoa and farro like rice, until all of the liquid is absorbed. Cook the wild rice at a medium simmer, covered, until each grain splits and expands. Add stock as needed. Drain.
Cool all grains, then combine with remaining ingredients. Season lightly with salt and pepper to taste. To refresh the next day, add additional fresh lemon juice and salt and pepper to taste.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.