- 4 sprigs thyme, divided
- 4 cups low sodium vegetable broth, divided
- 1 cup wild rice
- 1 cup farro
- 4 tangerines or 2 oranges
- 1 Tbsp white balsamic vinegar
- 1/4 cup olive oil
- Freshly ground pepper
- 4 green onions green parts only, thinly sliced
- 1/4 cup toasted slivered almonds
In a medium saucepan over high heat, add 2 thyme sprigs, 2 cups broth, and 1 cup water and bring to a boil. Add a pinch of salt and rice. Reduce heat to medium-low, cover, and cook until liquid is absorbed and rice is tender, 40-45 minutes. Remove and discard thyme and let cool. Drain, if needed.
Meanwhile, in another medium saucepan over high heat, add remaining 2 thyme sprigs, remaining 2 cups broth, and 1 1/2 cups water and bring to a boil. Add a pinch of salt and farro. Reduce heat to medium-low, cover, and cook until farro is tender, 35-40 minutes. Remove and discard thyme and let cool. Drain, if needed.
Cut off both ends of tangerine. Place one cut end on a cutting board. With a sharp chef’s knife, follow contour of skin, cutting from top of tangerine to the base. Continue to turn fruit, removing skin to reveal flesh of tangerine. Turn over and cut any white pith that may still be attached to the flesh. Using a paring knife, cut down one side of each membrane, cutting a “v” between membranes to release the segment from membrane. Continue to release each segment of tangerine. Squeeze remaining juice from membrane into a large bowl. Discard membrane. Repeat with remaining tangerine.
Whisk oil into tangerine juice. Season with salt and pepper. Add tangerine segments, wild rice, farro, green onions, and almonds and toss gently to coat.