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Ingredients
| wild rice: 1/2 cup |
| water: 2 cups |
| pasta (orzo): 1 cup |
| onions - red (chopped): 3 Tbl |
| dried currants: 3 Tbl |
| sweet yellow corn: 2 Tbl (drained) |
| yellow bell pepper (chopped): 3 Tbl (diced) |
| red bell pepper (chopped): 3 Tbl (diced) |
| green bell pepper (chopped): 3 Tbl (diced) |
| fresh basil (chopped): 2 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| white balsamic vinegar: 2 Tbl |
| honey: 1 1/2 Tbl |
| Dijon mustard: 3/4 tsp |
| garlic (minced): 1/4 tsp (minced) |
| black pepper: 1/8 tsp |
| fresh basil (chopped): 1 1/2 tsp |
| canola oil - for salads, woks and light frying: 1/4 cup |
| olive oil: 1/4 cup |
Orzo and Wild Rice Salad
Credit: AllRecipes
User rating:
"This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette."
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Prep Time
15 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
Directions
- Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
- Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
- Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.