Tip: Cultivated wild rice (farmed in flooded fields), is readily available in most grocery stores. If you have an opportunity to try true wild rice, as shown in the 2nd photo above, I think you will be pleasantly surprised. It has a light smoky and nutty flavor and a nice crunch. It’s definitely more expensive, so you may want to use the cultivated variety in a recipe like this salad and save the true wild rice for a dish where you can fully appreciate its deliciousness. 🙂
1/4 cup brown rice
1 cup wild rice
2 cups low-sodium chicken broth
1/4 cup chopped raw pistachios (out of shell)
1-2 tsp finely grated orange zest
1 or 2 oranges, peel and pith removed; segmented (Note: Cut segments from oranges over a small bowl. Add any juice that drips into the bowl to the dressing below.)
10 large basil leaves, sliced into ribbons(about 1/4 cup)
1/4 cup minced red onion
Combine brown rice, wild rice, and chicken broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer until all liquid is evaporated and rice is fully cooked, 45 to 55 minutes. Remove from heat and cool completely. (Note: Rice can be made a day or two ahead. Keep covered in refrigerator until ready to make salad.)
Toast nuts in a dry skillet over medium heat until fragrant, stirring constantly and watching closely. When lightly toasted, remove from skillet onto a paper towel and set aside to cool.
Transfer rice to a medium bowl. Add orange segments, basil, red onion, pistachios, and orange zest; mix lightly to combine.
3 Tbsp red wine vinegar
3 Tbsp olive oil
1 Tbsp (or more) orange juice
1 tsp Dijon mustard
1/2 tsp honey
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
In a small bowl, whisk together red wine vinegar, olive oil, orange juice, mustard, honey, salt & pepper. Pour about 3/4 of dressing over the rice mixture and toss. Taste for seasoning; add remaining dressing if needed, or if not serving soon, save it to toss with the salad just before serving.