Pistachio Wild Rice Salad

Loved this! Got original recipe from Food Network (Orange-Pistachio Wild Rice Salad) and modified a bit. I'll give you original recipe with notes for my modifications.

2/3 C. brown rice*
2/3 C. wild rice*
3 C. low sodium GF chicken broth
1 orange, peel and pith removed, segmented and sliced (about 2/3 C.)
10 large basil leaves, sliced into ribbons (about 1/3 C.)
1/4 C. minced red onion
3 T. chopped pistachios, lightly toasted (I skipped toasting)
1 t. finely grated orange zest

*I used 1 1/3 C. brown rice

For the dressing:
1/3 C. red wine vinegar
1/4 C. olive oil
1 T. orange juice (used fresh)
1 1/2 t. Dijon Mustard (we were out so I used spicy brown)
1 t. honey
1/4 t. sea salt

My add-ins:
I also added strawberries and black beans for added protein.

Directions:
1. Combine rice and chicken broth in a saucepan and bring to a boil. COver, reduce heat to simmer and cook until all water is evaporated and rice is fully cooked, about 45-55 minutes. (I cooked rice with chicken broth in my rice cooker. Worked great.)
2. Remove from heat and cool completely.
3. When rice is cool, add orange slices, basil, red onion, pistachios, and orange zest. Mix to incorporate.
4. Combine dressing ingredients in metal bowl and whisk to incorporate.
5. Pour over rice mixture and toss to coat.

Enjoy!