Orange-Pistachio Wild Rice Salad

2007 Ellie Krieger, All Rights Reserved
TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

FOR THE DRESSING:
    • 2/3 cup brown rice
    • 2/3 cup wild rice
    • 3 cups low-sodium chicken broth
    • 1 orange, peel and pith removed, segmented and sliced (about 2/3 cup)
    • 10 large basil leaves, sliced into ribbons (about 1/3 cup)
    • 1/4 cup minced red onion
    • 3 tablespoons chopped pistachios, lightly toasted
    • 1 teaspoon finely grated orange zest
    • FOR THE DRESSING:
      • 1/3 cup red wine vinegar
      • 1/4 cup olive oil
      • 1 tablespoon orange juice
        recipe tools

        Directions

        Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely.

        When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.

        Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.

        Pour over rice mixture and toss to incorporate.

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