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Orange-Pistachio Wild-Rice Salad

Orange-Pistachio Wild-Rice Salad

Nutrition Facts
  • cal. (kcal) 250
Orange-Pistachio Wild-Rice Salad
  • Makes: 6 servings
  • Carb Grams Per Serving: 33


  • 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


  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.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 250 cal., 10 g total fat (2 g sat. fat), 33 g carb. (3 g fiber), 7 g pro.

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