Orange-Pistachio Wild Rice Salad

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2/3 cup brown rice

2/3 cup wild rice

3 cups low-sodium chicken broth

1 orange, peel and pith removed, segmented and sliced (about 2/3 cup)

10 large basil leaves, sliced into ribbons (about 1/3 cup)

1/4 cup minced red onion

3 tablespoons chopped pistachios, lightly toasted

1 teaspoon finely grated orange zest

For the dressing:

1/3 cup red wine vinegar

1/4 cup olive oil

1 tablespoon orange juice

1 1/2 teaspoons Dijon mustard

1 teaspoon honey

1/4 teaspoon salt