Orange-pistachio wild rice salad

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Ingredients

  • For the rice

  • 130g brown rice
  • 130g wild rice
  • 750ml low-sodium chicken broth
  • 1 orange, peel and pith removed, segmented and sliced
  • 10 large basil leaves, sliced into ribbons
  • 35g minced red onion
  • 3 tbsps chopped pistachios, lightly toasted
  • 1 tsp finely grated orange zest

  • For the dressing:

  • 185ml red wine vinegar
  • 60ml olive oil
  • 15ml orange juice
  • 1 1/2 tsps Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt

Use imperial measurements

Method

How to make Orange-pistachio wild rice salad


1) 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.

2) When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.

3)Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.

4) Pour over rice mixture and toss to incorporate; serve.

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