Best 2 Wild Rice Farro And Tangerine Salad Recipes

**A Culinary Journey Through Wild Rice, Farro, and Tangerine Salad: A Trio of Recipes for Health and Delight**

Embark on a culinary adventure with our trio of wild rice, farro, and tangerine salads, each offering a unique symphony of flavors and textures. From a refreshing and vibrant citrus salad to a hearty and protein-packed grain bowl, these recipes celebrate the goodness of wholesome ingredients. Discover the perfect balance of sweet, tangy, and earthy notes as you explore this delightful collection of plant-based dishes. Whether you're seeking a light lunch, a satisfying dinner, or a vibrant side dish, these salads will tantalize your taste buds and nourish your body. Get ready to elevate your meals with a burst of citrusy freshness and the wholesome goodness of ancient grains.

Let's cook with our recipes!

WILD RICE SALAD

Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

BROWN RICE AND FARRO SALAD

Brown Rice and Farro Salad image

I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor of the roasted pepper and the vinaigrette.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 15

Ingredients

3/4 cup brown rice
1/4 cup farro
Salt to taste
1 large red pepper, roasted and diced
1 cup diced cucumber
2 ounces feta, crumbled or cut in small cubes (plus additional for garnish)
1/4 cup basil leaves, cut in slivers, torn or chopped
1 to 2 teaspoons fresh thyme leaves
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 small garlic clove, puréed
5 tablespoons extra virgin olive oil
Freshly ground pepper
1/2 6-ounce bag wild arugula, rinsed and dried

Steps:

Cook the rice. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool.
In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 2 grams, TransFat 0 grams

Tips for Making Wild Rice, Farro, and Tangerine Salad:

Use high-quality ingredients: Choose organic or sustainably grown fruits and vegetables, and opt for whole grains and nuts for added nutritional value.
Cook the grains separately: This will ensure that they are cooked evenly and retain their individual textures.
Let the grains cool completely before assembling the salad: This will prevent the salad from becoming soggy.
Use a light dressing: A simple vinaigrette or citrus-based dressing will allow the flavors of the grains, vegetables, and fruits to shine through.
Add some crunch: Chopped nuts, seeds, or crispy vegetables will add texture and interest to the salad.
Serve immediately: This salad is best enjoyed fresh, so make it just before serving.

Conclusion:

Wild rice, farro, and tangerine salad is a delicious and healthy side dish or main course. It's easy to make and can be tailored to your own preferences. With its colorful ingredients and zesty flavor, this salad is sure to be a hit at your next gathering.