Part 2 of Holiday Recipe Project: a side dish rich in health and flavor, both sweet and savory, with a delicious soft crunch in your mouth.
Cranberry-Clementine Wild Rice & Farro Salad
Yields: 6 servings
4 cups low-sodium vegetable or chicken broth
1 ½ cups water
1 cup wild rice
1 cup farro
4 clementine oranges, peeled into segments
1 cup dried cranberries
¼ cup vegetable oil
¼ cup POM® Juice
2 Tbsp tarragon vinegar
Scallions, thinly sliced
Fresh tarragon, chopped
Ground black pepper
In a medium saucepan, bring to boil 2 cups of vegetable broth and 1 cup of wild rice. Reduce to simmer and cover with lid. Cook until liquid is absorbed and rice is tender, approximately 45 minutes. Drain if needed and set pot aside to cool.
Meanwhile, cook farro in a separate medium saucepan with remaining 2 cups of vegetable broth and 1 ½ cups of water. Reduce to simmer and cover with lid. Cook until liquid is absorbed and rice is tender, approximately 30 minutes. Drain if needed.
In large bowl, blend cooked wild rice and farro. Add sliced scallions, chopped tarragon, and dried cranberries. Peel clementines and separate into individual segments, removing as much white membrane as possible. Place in bowl with grain mixture and stir thoroughly to blend.
Whisk POM juice with vegetable oil. Season with salt and pepper to taste. Add to grain-fruit mixture and stir gently to blend. Refrigerate until ready to serve, or serve at room-temperature.
Quinoa instead of Farro
Photo Credit: Taylor Gage Photography
Project Coordination: Sparrow Soirees