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Farro, Wild Rice & Tangerine Salad

Farro, Wild Rice & Tangerine Salad
Colorful and tangy salad with a terrific matching of hearty grains and citrus. This recipe was adapted from Bon Appetit magazine.
Farro, Wild Rice & Tangerine Salad
Colorful and tangy salad with a terrific matching of hearty grains and citrus. This recipe was adapted from Bon Appetit magazine.
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Rating: 3
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Servings 4servings
Prep Time 15minutes
Cook Time 60minutes
Ingredients
Servings: servings
Units:
Ingredients
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Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 3
You:
Rate this recipe!
Servings 4servings
Prep Time 15minutes
Cook Time 60minutes
Instructions
  1. Bring 2 thyme sprigs, 2 cups broth, and 1 cup water to a boil in medium saucepan
  2. Add 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.
  3. Meanwhile, cook farro in another medium sauce pan, using remaining 2 thyme sprigs, 2 cups broth, and 1 1/2 cups water. Simmer 35-40 minutes. Drain if necessary.
  4. Tangerines. Remove peel and white pith an discard these. Cut between membranes to release segments, and put segments in small bowl. Squeeze juice from membranes into large bowl.
  5. Whisk oil into tangerine juice in large bowl. Season with salt and pepper. Add tangerine segments, wild rice, farro, and scallions. Toss gently to coat.
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