Average: 5 (1 vote)
Active time
10 minutes
Total time
1 hour
6 servings

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

  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. Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to make a dressing.
  4. Pour dressing over rice mixture and toss to blend.

Recipe courtesy of Ellie Krieger for Healthy Appetite


Calories: 250
Total Fat: 10 g
(Saturated Fat: 1.5 g)
Sodium: 170 mg
Carbohydrate: 34 g
Fiber: 2 g
Protein: 6 g

Yield: 6 servings

How'd it Taste?

Lisa Foto
Incredibly delicious! Served this with Grilled Shrimp & Sautéed fresh green beans with grape tomatoes.

Review this Recipe