Wild Rice, Farro, And Tangerine Salad
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
57
Spice
62
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Bring 2 thyme sprigs, 2 cups broth, and 1 cup water to a boil in a medium saucepan
2
Add a pinch of salt, then rice; reduce heat to medium-low and cover
3
Cook until liquid is absorbed and rice is tender, 40–45 minutes
4
Remove thyme and let cool
5
Drain, if needed
6
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
7
Using a sharp knife, cut all peel and white pith from tangerines; discard
8
Working over a large bowl, cut between membranes to release segments, placing segments in a small bowl
9
Squeeze juice from membranes into large bowl (you should have about 1/2 cup juice); discard membranes
10
Whisk oil into tangerine juice in large bowl; season with salt and pepper
11
Add tangerine segments, wild rice, farro, and scallions and toss gently to coat; season with more tangerine juice, if desired
12
Bring 2 thyme sprigs, 2 cups broth, and 1 cup water to a boil in a medium saucepan
13
Add a pinch of salt, then rice; reduce heat to medium-low and cover
14
Cook until liquid is absorbed and rice is tender, 40–45 minutes
15
Remove thyme and let cool
16
Drain, if needed
17
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
18
Using a sharp knife, cut all peel and white pith from tangerines; discard
19
Working over a large bowl, cut between membranes to release segments, placing segments in a small bowl
20
Squeeze juice from membranes into large bowl (you should have about 1/2 cup juice); discard membranes
21
Whisk oil into tangerine juice in large bowl; season with salt and pepper
22
Add tangerine segments, wild rice, farro, and scallions and toss gently to coat; season with more tangerine juice, if desired