Orange-Pistachio Wild Rice Salad
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 300 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 170 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 3 grams
- Protein
- 8 grams
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
- 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.
