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!


  • 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

  1.  Combine brown rice, wild rice, and broth in a saucepan and bring to a boil.
  2. Cover and reduce heat to a simmer and cook until all broth is evaporated and rice is fully cooked, about 45 to 55 minutes.
  3. Remove from heat and cool completely.
  4. 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.
  5. Place in large bowl or plate and garnish with sliced Persian cucumbers and grape or cherry tomato.

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