⅔ cup brown rice
⅔ cup wild rice
3 cups low-sodium chicken broth
1 orange, peeled, segmented and sliced
10 large basil leaves, julienned
¼ cup minced red onion
3 tablespoons chopped pistachios, lightly toasted
1 teaspoon finely grated orange zest
For the dressing:
⅓ cup red wine vinegar
¼ cup olive oil
1 tablespoon orange juice
1 ½ teaspoons Dijon mustard
1 teaspoon honey
¼ teaspoon salt
Recipe courtesy of Ellie Krieger for Healthy Appetite [3]
Bright, colorful and flavorful salad combines the salty crunch of pistachios with tangy citrus and chewy, nutty wild and brown rice.
Links
[1] https://wholegrainscouncil.org/grain/rice
[2] https://wholegrainscouncil.org/grain/wild-rice
[3] http://www.foodnetwork.com/recipes/ellie-krieger/orange-pistachio-wild-rice-salad-recipe/index.html