Orange-Pistachio Wild-Rice Salad

Ingredients

• 1/4  cup chopped pistachios
• 1/2  cup brown rice
• 3/4  cup wild rice
• 2  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
• 1  teaspoon finely grated orange zest
•   Dressing
• 3  tablespoons red wine vinegar
• 3  tablespoons olive oil
• 1  teaspoon orange juice
• 1  teaspoon Dijon mustard
• 1/2  teaspoon honey
• 1/4  teaspoon salt

Directions

Toast nuts in a dry skillet over medium-high heat until fragrant, about 2 minutes. Set aside to cool.

Combine brown rice, wild rice, and chicken broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer until all liquid is evaporated and rice is fully cooked, 45 to 55 minutes. Remove from heat and cool completely.

Transfer rice to a medium bowl. Add orange, basil, red onion, pistachios, and orange zest; mix.

In a small bowl, whisk together red wine vinegar, olive oil, orange juice, mustard, honey, and salt. Pour dressing over the rice mixture and toss.