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Orzo & Wild Rice Salad

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  • Orzo & Wild Rice Salad

    Whenever I take this salad to a get-together I'm always asked for the recipe. Adapt it to your taste, I always add extra corn and red peppers cause it makes it look so nice. It's a very forgiving recipe:


    2 cups cooked orzo
    1 cup cooked wild rice
    1/4 cup diced red onions
    1/4 cup currants
    1/8 cup fresh corn niblets
    1/4 cup toasted almonds
    1 tablespoon chopped parsley
    3 tablespoond diced red peppers
    3 tablespoons diced yellow peppers
    1/2 cup sliced green onions
    1/2 cup dressing (recipe follows)
    Salt and pepper to taste
    1 teaspoon granulated garlic
    1/8 cup cut fresh basil

    Dressing: (Makes 1 cup)
    4 1/2 tablespoons balsamic white vinegar
    1 1/2 tablespoon lemon juice
    1/2 teaspoon minced garlic
    1/2 tablespoon dijon mustard
    1/2 tablespoon sugar
    3/8 cup ( 1/4 cup plus 1/8 cup) canola oil
    3/8 cup extra virgin olive oil
    1/2 tablespoon fresh basil
    Salt and pepper to taste

    For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (I used a food processor) (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.

    Place all other ingredients in a mixing bowl and mix well. Serve ice cold,