Start by bringing a pot of salted water to a boil, then add 1 cup of wild rice. Reduce heat and simmer for about 45 minutes until tender. Drain excess water and spread wild rice on a baking sheet to cool.

In a separate pot, bring another batch of salted water to a boil and add 1 cup of farro. Cook for 25-30 minutes until tender but firm. Drain and spread in a different baking sheet to cool.

Once cooled, combine wild rice and farro in a large mixing bowl, gently melding their flavors together.

Peel and segment 2-3 tangerines and fold into the grains, adding brightness and flavor.

Drizzle 2-3 tablespoons of olive oil, season with salt and fresh-ground pepper, and mix thoroughly.

Gently toss to mix, taste and adjust seasoning as needed.

Serve immediately or let sit for 15-30 minutes at room temperature, or refrigerate for an hour for a chilled option.