Wild Rice, Farro, And Tangerine Salad

• 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
• 1/4 cup vegetable oil
• Freshly ground black pepper
• 4 scallions, green parts only, thinly sliced

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.
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.
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.
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.

thyme, lowsodium, kosher salt, wild rice, farro, oranges, vegetable oil, freshly ground black pepper, scallions

Taken from www.epicurious.com/recipes/food/views/wild-rice-farro-and-tangerine-salad-51198520 (may not work)