Rice Blend:
1 cup wild rice
1 1/2 cup parcooked farro (such as PC Blue Menu Italian Farro)
Dressing:
1/4 cup extra-virgin olive oil
3 cloves garlic minced
2 shallots finely chopped
1/3 cup white balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 cups parsley leaves chopped
2 cups pomegranate seeds
1 cup chopped dried apricots
1 cup sliced almonds
Rice Blend: In saucepan, bring rice and 8 cups water to boil. Lower heat to simmer; cover and cook for 25 minutes. Turn off heat; let stand until tender, about 25 minutes (most of the grains will be split). Drain. Rinse with cold water; drain well. Place in large bowl.
Meanwhile, in separate saucepan, bring 8 cups water to boil. Add farro; return to boil. Reduce heat to medium-high; cook, uncovered, for 10 minutes. Drain. Rinse with cold water; drain well. Transfer to bowl with rice.
Dressing: In skillet, heat oil over medium heat. Cook garlic and shallots, stirring frequently, until fragrant and tender, about 1 minute. Add vinegar, salt and pepper; stir to combine. Add to rice mixture.
Add parsley, pomegranate seeds, apricots and almonds. Stir to combine.