Orange-Pistachio Wild Rice Salad

As hinted before in our last quinoa post we made a favorite recipe of ours with our large amount of excess oranges we had on hand… for some reason?   Anyhow, this combination of nutty delicious wild rice and crunchy pistachios, with fresh basil and oranges, is truly unique and so so satisfying it is hard to call it a salad, yet here it is.  This is so easy to make for a busy work week, just cook the rice while you are watching a movie on the weekend, or while you enjoy dinner tonight in anticipation of a ‘salad’ tomorrow.  If you do cook it after work, it will take 1 hour for the rice to cook and 1 hour ( minimum) for it to cool.  If you want to, you can serve it warm ( heck we have!), I found that the oil in the dressing doesn’t work as well in that application however- so drizzle a bit on top before eating and then add some in the next day when it all as cooled off.  This keeps very well for 5-6 days, and is super portable for lunches ( no micro action needed!), and it is filling enough to be called dinner- you can’t lose with this salad!!  What is your go-to salad dish?  Do you make your own salad dressings?  Let us know!
Orange-Pistachio Wild Rice Salad

adapted from Ellie Kreiger So Easy
 
6 servings
 
Ingredients

2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth
2 oranges, 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
1/4 cup chopped pistachios, lightly toasted
1 teaspoon finely grated orange zest

For the dressing:
1/3 cup red wine vinegar
1/4 cup olive oil
1 tablespoon orange juice
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt

Method:
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, or overnight.

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.

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