Pistachio Wild Rice Salad
If you want to taste a surprise, try this pistachio and wild rice salad. It is crunchy, tangy, and flavorful - a great main or side dish!
Ingredients
- 2/3 cup brown rice
- 2/3 cup wild rice
- 3 cups broth (chicken or vegetable broth
- 5 basil leaves, finely chopped
- 1/4 cup red onion, finely diced
- 1/2 red bell pepper, diced
- 2 tomatoes, diced
- 3/4 cup Pistachios, chopped
- 1 tsp. granulated garlic (or to taste)
- salt and pepper to taste
- Garnish: Persian cucumbers and grape or cherry tomato
- 1/2 Cup Shirlie Jayne’s Champagne Vinaigrette Dressing
How to Prepare
- Combine brown rice, wild rice, and broth in a saucepan and bring to a boil.
- Cover and reduce heat to a simmer and cook until all broth is evaporated and rice is fully cooked, about 45 to 55 minutes.
- Remove from heat and cool completely.
- Gently combine basil, red onion, red pepper, tomatoes, and pistachios in a large bowl along with the rice mixture. Season with garlic, salt, and pepper. Pour the Shirlie Jayne's Champagne Vinaigrette Dressing over the ingredients to taste and gently toss.
- Place in large bowl or plate and garnish with sliced Persian cucumbers and grape or cherry tomato.