Wild rice, farro, and tangerine salad

Savor the hearty blend of wild rice and farro in this zesty tangerine salad. A harmony of flavors with a refreshing citrus twist.

Ingredients:

• sprigs thyme, divided
• cups low-sodium vegetable broth, divided
• Kosher salt
• cup wild rice
• cup farro
• tangerines or 2 oranges
• cup vegetable oil
• Freshly ground black pepper
• scallions, green parts only, thinly sliced

Instructions:

1. Place 2 thyme sprigs, 2 cups broth, and 1 cup water in a medium saucepan and bring it to a boil. Sprinkle in a pinch of salt and add rice. Lower the heat to medium-low, cover the saucepan, and let it cook until the liquid is absorbed and the rice is soft, which usually takes 40 to 45 minutes. Take out the thyme sprigs and allow the rice to cool down. Drain any excess liquid if necessary.
2. In the meantime, in a different medium saucepan, cook farro with the remaining 2 thyme sprigs, 2 cups broth, and 1 and a half cups of water for about 35 to 40 minutes.
3. Remove the peel and white pith from the tangerines using a sharp knife. Work over a large bowl and separate the tangerine segments by cutting between the membranes. Place the segments in a small bowl. Squeeze out the juice from the membranes into the large bowl (you should have around half a cup of juice); then discard the membranes.
4. Mix the tangerine juice with oil in the large bowl and season it with salt and pepper. Add the tangerine segments, wild rice, farro, and scallions, and gently toss everything to coat. Season with more tangerine juice if needed.

Summary:

• Calories: 1764 kcal
• Fat: 63 g
• Protein: 52 g
• Carbs: 268 g
• Potassium: 1877 mg
• Magnesium: 583 mg