A Mandarin Orange Pecan Wild Rice and Farro Salad that taste and looks fantastic!
Who says healthy can't taste and look fantastic! I knew that I had a winner with my Mandarin, Orange Pecan Wild Rice and Farro Salad the first time I served this for a birthday dinner for my son. Everyone just raved about the salad and asked for the recipe. This salad is easy and great to do ahead. Love the sweetness of the mandarin oranges and crunch of the pecans.
4 sprigs thyme, divided
4 cups low-sodium vegetable broth, divided
Kosher salt
1 cup wild rice, or wild rice blend like Whole Foods
1 cup farro
1 can(15 oz.) Mandarin Oranges in Light Syrup, drained, reserve syrup, I used Dole
¼ cup olive oil
Freshly ground black pepper
1 teaspoon garlic powder
4 scallions, green parts only, thinly sliced
1 cup chopped pecans
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.
Meanwhile, cook farro in another medium saucepan, using remaining 2 thyme sprigs, 2 cups broth, and 1½ cups water and cooking 35–40 minutes. Remove thyme and cool.
Whisk oil into light syrup in small bowl; season with salt, pepper and garlic powder. Add mandarin oranges, wild rice, farro, scallions and pecans and toss gently to coat.
Enjoy!
Gooddinnermrsmellen.com
4 sprigs thyme, divided
4 cups low-sodium vegetable broth, divided
Kosher salt
1 cup wild rice, or wild rice blend like Whole Foods
1 cup farro
1 can(15 oz.) Mandarin Oranges in Light Syrup, drained, reserve syrup, I used Dole
¼ cup olive oil
Freshly ground black pepper
1 teaspoon garlic powder
4 scallions, green parts only, thinly sliced
1 cup chopped pecans
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.
Meanwhile, cook farro in another medium saucepan, using remaining 2 thyme sprigs, 2 cups broth, and 1½ cups water and cooking 35–40 minutes. Remove thyme and cool.
Whisk oil into light syrup in small bowl; season with salt, pepper and garlic powder. Add mandarin oranges, wild rice, farro, scallions and pecans and toss gently to coat.
Enjoy!
Gooddinnermrsmellen.com
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