Wednesday, April 18, 2012

Orange-Pistachio Wild Rice Salad

Wednesday soup lunch has morphed into Wednesday salad lunch.  It was our turn for salad in my office.  I made a bright, citrusy  rice salad with pecans.  I love the texture of wild rice and the addition of pistachios is wonderful.  I add salted pistachios and really enjoy the sweet from the orange segments and the orange dressing with the salty crunch of the nuts.  I roasted a salmon fillet with orange juice and a little soy and ginger to go along with it.  It was a good lunch.


adapted from Ellie Krieger, The Food You Crave (2008)
  • 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
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
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.

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.

April 18, 2012     Daylight  15 hours,  37 minutes,  11 seconds     Current Temp.  44 ºF

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