Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy.

2/3 cup wild rice
2/3 cup wild brown rice (Lundberg Farms) or brown rice
3 cups low-sodium chicken broth
3 tablespoons chopped unsalted pistachios
2 oranges
Zest from one orange
10 large fresh basil leaves, sliced into ribbons
¼ cup minced red onion
⅓ cup red wine vinegar
¼ cup olive oil
1 tablespoon fresh orange juice
1½ teaspoons Dijon mustard
1 teaspoon honey
¼ teaspoon salt

Combine the brown rice and wild rice and broth in a medium saucepan and bring to a boil. Cover, reduce heat to a slow simmer and cook until the water has evaporated and rice is fully cooked, 45 to 55 minutes. Remove from heat and cool completely.

Toast pistachios in a small dry skillet over medium-high heat until fragrant, about 3 minutes, stirring frequently; cool.

Grate the zest from one orange; set aside. Cut the top and bottom off of both oranges. Stand on end and remove the rest of the peel and white pith by cutting down the orange, following its curve with your knife. Cut between membrane and each segment; remove each segment. Repeat with the second orange. When the rice is cool, add the orange segments, the basil, onion, pistachios and orange zest and mix to incorporate.

To make the dressing, whisk together the vinegar, orange juice (from first zested orange), oil, mustard, honey and salt in a small bowl. Pour over the rice mixture and mix. (May not need all the dressing). The salad will keep in the refrigerator in an airtight container for a day or two. Serves 6.