Mandarin Farro Salad with Pecans and Wild Rice


Who says healthy can’t taste and look fantastic! I knew I had a winner with my Mandarin Farro Salad mixed with pecans, Mandarin oranges and wild rice. You’ll love it!

The first time I served this salad was for a birthday dinner and everyone just raved about it. They loved the colors and tastes that all meld perfectly in this dish. The salad is easy to prepare and great to make ahead of time. I personally love the sweetness of the mandarin oranges with the crunch of the pecans.


Mandarin Farro Salad



4 sprigs thyme, divided
4 cups low-sodium vegetable broth, divided
Kosher salt
1 cup wild rice, or wild rice blend
1 cup farro
1 can (15 oz) Mandarin Oranges in Light Syrup, drained (reserve syrup)
¼ cup olive oil
Freshly ground black pepper
1 teaspoon garlic powder
4 scallions, green parts only, thinly sliced
1 cup chopped pecans

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1. Bring two thyme sprigs, two cups of broth and one cup of 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, about 40–45 minutes. Remove thyme and let cool. Drain, if needed.

2. Meanwhile, cook farro in another medium saucepan, using remaining two thyme sprigs, two cups of broth and 1½ cups of water. Cook for 35–40 minutes. Remove thyme and let cool.

3. Whisk oil into the light syrup (from the oranges) in a small bowl. Season with salt, pepper and garlic powder. Add mandarin oranges, wild rice, farro, scallions and pecans and toss gently to coat.







More from the chef: GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com


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