The Healthy Heart Cookbook

Orange-Pistachio Wild-Rice Salad

Makes: 6 servings

• 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 tablespoon 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.

Per serving: 250 calories, 7g protein, 33g carbohydrate, 10g fat (2g saturated), 3g fiber