Ingredients
·         1/4 cup chopped pistachios
·         1/2 cup brown rice
·         3/4 cup wild rice
·         2 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
·         1 teaspoon finely grated orange zest
Dressing
·         3 tablespoons red wine vinegar
·         3 tablespoons olive oil
·         1 tablespoon orange juice
·         1 teaspoon Dijon mustard
·         1/2 teaspoon honey
·         1/4 teaspoon salt
Instructions
1.     Toast nuts in a dry skillet over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
2.     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.
3.     Transfer rice to a medium bowl. Add orange, basil, red onion, pistachios, and orange zest; mix.
4.     In a small bowl, whisk together red wine vinegar, olive oil, orange juice, mustard, honey, and salt. Pour dressing over the rice mixture and toss.
Nutritional Information
Per serving: 250 calories, 7g protein, 33g carbohydrate, 10g fat (2g saturated), 3g fiber --Fitness Magazine, Jan. 2009