Sunday, June 5, 2011
Orange-Pistachio Wild Rice Salad
Since it has been so warm, I am always looking for cool summer salads to eat. I found an easy salad from Ellie Kriger on the Cooking Channel. It has brown and wild rice which is full of fiber and nutrition. This salad has orange slices for your Vitamin C and crunchy pistachios that is one of the lower calorie nuts.
The fresh basil leaves and the red onion together with the orange really brought out the flavor of the salad.
Her dressing had to much red wine vinegar, so I cut back on the vinegar and added more orange juice, which definitely helped the dressing. This recipe makes 6 servings.
2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth or vegetable 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
4 tablespoons chopped pistachios, lightly toasted
1 teaspoon finely grated orange zest
For the dressing:
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons orange juice
1 1/2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon salt
Combine brown rice, wild rice and broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and the rice is fully cooked, about 45 minutes. Remove from heat and cool completely.
When rice is cool, add orange slices, basil, red onion, pistachios, and orange zest, mix to combine.
Combine the red wine vinegar, olive oil, orange juice, mustard, honey, and salt in a bowl and whisk to incorporate.
Pour over rice mixture and toss. Enjoy!