Name: Wild Rice, Farro, and Tangerine Salad
Yield: 8 Servings
Ingredients: 4 sprigs thyme, divided; 4 cups low-sodium vegetable broth, divided; Kosher salt; 1 cup wild rice; 1 cup farro; 4 tangerines or 2 oranges; ¼ cup vegetable oil; Freshly ground black pepper; 4 scallions, green parts only, thinly sliced

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Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

Recipe notes