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Orange-Pistachio Wild-Rice Salad

Rated : 
 by 9 people
Makes: 6 servings View Nutrition Facts


  • 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
  • 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


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

2. 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.

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

4. 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.

Orange-Pistachio Wild-Rice Salad
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