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.

6 servings

1 hr 40 min

Published October 4, 2025

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

Cooking Instructions

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

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

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

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