2/3 C. wild rice

3 C. low-sodium chicken broth

1 orange, peel and pith removed, segmented and sliced (about 2/3 C.)

10 large basil leaves, sliced into ribbons (about 1/3 C.)

1/4 C. minced red onion

3 T. chopped pistachios, lightly toasted

1 tsp. finely grated orange zest

For the dressing:

1/3 C. red wine vinegar

1/4 C. olive oil

1 T. orange juice

1 1/2 tsp. Dijon mustard

1 tsp. honey

1/4 tsp. salt

 

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.

 

Yield:  6 servings

Calories:  300

Fat:  14g

Fiber: 3g