In a pinch

St. Patrick's Day is today and I am in a pinch (!) to cook up something green besides greens or create another salad with my lucky charm, kale. Mom found this recipe and it does the trick. Delicious “greens” in every bite. No pinching coming my way! How about you? Got your green on?

Ellie Krieger’s Orange Pistachio Wild Rice Salad (changed a little bit)

2/3 cup brown rice

2/3 cup wild rice

3 cups veggie broth (low sodium)

3 tablespoons chopped unsalted pistachios

1 orange (I used navel)

10 large basil leaves, sliced into ribbons or more

¼ cup minced red onion

Dressing

1/3 cup red wine vinegar

¼ cup extra virgin olive oil

1 tablespoon orange juice (I used frozen concentrate that Mom had…undiluted)

1 ½ teaspoons Dijon mustard (I used coarse grained Dijon)

1 teaspoon honey

¼ teaspoon sea salt

Combine rices and veggie broth and bring to a boil. Reduce heat, cover and cook 45-50 minutes. Remove from heat, fluff and let cool completely.

Toast pistachios in a dry skillet over medium-high heat until fragrant, about 3 minutes. Cool. Grate orange zest and set aside. Section oranges and chop each section in half. If you want to, I highly suggest you can remove the white pith (too bitter for this slightly sweet salad) and membranes. Add orange pieces, basil, onion and orange zest. Mix well.

Whisk together dressing ingredients and pour over rice mixture. Toss thoroughly well. You can put in fridge for a day or two or serve immediately. Serve each portion with a generous pinch of pistachios! Serves 6 as a side dish.