Orange Wild Rice Salad

2/3 cup long grain brown rice
2/3 cup wild rice
3 cups chicken broth
¼ cup roasted salted pistachios (pecans if pistachios are not available)
1 large orange, sectioned (juice reserved for dressing, peel reserved for zest)
10-12 fresh basil leaves, sliced into ribbons
¼ cup red onion, minced

Dressing:
¼ cup white wine vinegar
¼ cup olive oil
2 Tablespoons reserved orange juice
1 ½  teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon salt

Simmer rice in broth for 45-55 minutes or until rice is tender.  Allow to cool completely.  Grate 1 generous teaspoonful zest from orange peel. Combine with nuts, onions, and basil.  Toss this mixture with rice and orange sections

Combine all ingredients for dressing and whisk until blended. Pour over salad and toss until coated.  Serve chilled.  Salad will keep for 2-3 days tightly covered in the refrigerator.