Wild Rice, Farro, and Tangerine Salad

Ingredients for Wild Rice, Farro, and Tangerine Salad

• 4 sprigs thyme, divided

• 950ml low-sodium vegetable broth, divided

• Kosher salt

• 190g wild rice

• 190g farro

• 4 tangerines or 2 oranges

• 60ml vegetable oil

• Freshly ground black pepper

• 4 spring onions, green parts only, thinly sliced

How to make Wild Rice, Farro, and Tangerine Salad

Bring 2 thyme sprigs, 475ml broth, and 240ml 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.

Meanwhile, cook farro in another medium saucepan, using remaining 2 thyme sprigs, 475ml broth, and 350ml water and cooking 35–40 minutes.

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 120ml juice); discard membranes.

Whisk oil into tangerine juice in large bowl; season with salt and pepper. Add tangerine segments, wild rice, farro, and spring onions and toss gently to coat; season with more tangerine juice, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.