Orange Pistachio Wild Rice Salad
Courtney Tucker
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
- 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
- 1
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.
- 2
When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.
- 3
Dressing:
- 4
Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.
- 5
Pour over rice mixture and toss to incorporate.
notes
Nutrition Info Calories 300 Fat 14g Mono Fat 9g Sat Fat 2g Poly Fat 2g Carbs 37g Protein 8g Sodium 170mg Fiber 3g
Source: E. Krieger
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