- For farro, bring a large saucepan of lightly salted water to a boil. Add the farro and simmer over moderate heat until al dente, about 35 minutes. Drain well, shaking off the excess water. For brown rice, add 2 1/2 cups of water and the rice to a large saucepan, lightly salt it and bring it to a boil. Cover, and reduce to a slow simmer for about 30-35 minutes.
- Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and oil and whisk to blend. Season with a little sea salt.
- Add the warm grains to the dressing along with the raisins and cranberries and toss well. Let stand until the grains are almost cool. Just before serving, fold in the scallions, pistachios and mint.