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1
Cook the rice.
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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.
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3
Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes.
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4
Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
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5
Meanwhile cook the farro.
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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.
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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.
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8
In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
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9
In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic.
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10
Whisk in the olive oil.
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11
Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
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12
Line individual salad plates or a platter with arugula.
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13
Top with the salad.
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14
Garnish, if desired, with more crumbled feta, and serve.
