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Categories:
brown rice wild rice low-sodium orange basil red onion pistachios orange zest red wine vinegar olive oil orange juice mustard honey salt
Viewed: 104 - Published at: 9 years agoIngredients
- 2/3 cup brown rice
- 2/3 cup wild rice
- 3 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
- 3 tablespoons chopped pistachios, lightly toasted
- 1 teaspoon finely grated orange zest
- 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.
- When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.
- 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.
