Place pomegranate juice, olive oil, Dijon mustard, salt, pepper in Quick Shake container and shake well until vinaigrette has emulsified. If dressing separates, shake so it comes back together.
2
Cook Rice
Pour into rice cooker and add 2 cups of water. Cook in microwave for 15 minutes on full power.
3
Chop Mint and Nuts
To the base of the Power Chef®, add pistachio nuts, basil and mint leaves. Replace cover and pull cord until contents are roughly chopped.
4
Assemble Salad
Add herbs and nuts to the cooked farro, toss to combine. Add tomatoes, lemon zest and parmesan cheese.
5
Dress Salad
Add vinaigrette to farro salad and mix well to coat.
