⅔ cup brown rice
⅔ cup wild rice
3 cups low-sodium chicken broth
1 orange, peeled, segmented and sliced
10 large basil leaves, julienned
¼ cup minced red onion
3 tablespoons chopped pistachios, lightly toasted
1 teaspoon ﬁnely grated orange zest
For the dressing:
⅓ cup red wine vinegar
¼ cup olive oil
1 tablespoon orange juice
1 ½ teaspoons Dijon mustard
1 teaspoon honey
¼ 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.
- Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to make a dressing.
- Pour dressing over rice mixture and toss to blend.
Recipe courtesy of Ellie Krieger for Healthy Appetite
Total Fat: 10 g
(Saturated Fat: 1.5 g)
Sodium: 170 mg
Carbohydrate: 34 g
Fiber: 2 g
Protein: 6 g