Wild Rice, Farro, and Tangerine Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Joseph Lenn
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.
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
- 1/4 cup vegetable oil
- Freshly ground black pepper
- 4 scallions, green parts only, thinly sliced
Instructions
- 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 1 1/2 cups water and cooking 35 –40 minutes.
- 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.
- 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.
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