Orange-Pistachio Wild Rice Salad

Name: Orange-Pistachio Wild Rice Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Ingredients: 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; 1/3 cup red wine vinegar; 1/4 cup olive oil; 1 tablespoon orange juice; 1 1/2 teaspoons Dijon mustard; 1 teaspoon honey; 1/4 teaspoon salt

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Level: Easy
Total: 1 hr 5 min

Prep: 10 min
Cook: 55 min

Yield: 6 servings

Nutrition Info

Level: Easy
Total: 1 hr 5 min

Prep: 10 min
Cook: 55 min

Yield: 6 servings
Nutrition Info

Ingredients

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

1 1/2 teaspoons Dijon mustard

1 teaspoon honey

1/4 teaspoon salt

Directions

WATCH

Watch how to make this recipe.

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.
For the dressing:
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.