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
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:
1/3 cup Olive Gourmet 18-Year Traditional Balsamic
1/4 cup Olive Gourmet Blood Orange EVOO
1 tablespoon orange juice
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
Combine the balsamic, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.
Pour over rice mixture and toss.