Wild Rice, Farro, and Tangerine Salad
A hearty and refreshing grain salad combining wild rice and farro with sweet tangerines and fresh scallions, dressed in a citrus vinaigrette. Perfect as a nutritious side dish or light meal.
Ingredients
- •4 sprigs thyme
- •4 cups low-sodium vegetable broth
- •1 to taste Kosher salt
- •1 cup wild rice
- •1 cup farro
- •4 whole tangerines
- •¼ cup vegetable oil
- •1 to taste black pepper
- •4 whole scallions
- •green parts only
- •thinly sliced
Cooking Instructions
- 1.
Bring 2 thyme sprigs, 2 cups broth, and 1 cup water to a boil in a medium saucepan. Add a pinch of salt, then rice; reduce heat to medium-low and cover. Cook until liquid is absorbed and rice is tender, 40-45 minutes. Remove thyme and let cool. Drain, if needed.
45 min
- 2.
Meanwhile, cook farro in another medium saucepan, using remaining 2 thyme sprigs, 2 cups broth, and 1 1/2 cups water and cooking 35-40 minutes.
40 min
- 3.
Using a sharp knife, cut all peel and white pith from tangerines; discard. Working over a large bowl, cut between membranes to release segments, placing segments in a small bowl. Squeeze juice from membranes into large bowl (you should have about 1/2 cup juice); discard membranes.
10 min
- 4.
Whisk oil into tangerine juice in large bowl; season with salt and pepper. Add tangerine segments, wild rice, farro, and scallions and toss gently to coat; season with more tangerine juice, if desired.
5 min
