Orzo And Wild Rice Salad
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Recipe Summary Orzo And Wild Rice Salad
This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.
Ingredients | Rice Salad Recipes Cold½ cup wild rice2 cups water1 cup orzo pasta3 tablespoons chopped red onion3 tablespoons dried currants2 tablespoons corn kernels, drained3 tablespoons diced yellow bell pepper3 tablespoons diced red bell pepper3 tablespoons diced green bell pepper2 tablespoons chopped fresh basil½ teaspoon salt½ teaspoon ground black pepper2 tablespoons white balsamic vinegar1 ½ tablespoons honey¾ teaspoon Dijon mustard¼ teaspoon minced garlic⅛ teaspoon pepper1 ½ teaspoons chopped fresh basil¼ cup canola oil¼ cup extra-virgin olive oilDirectionsBring 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.Info | Rice Salad Recipes Coldprep:
15 mins
cook:
25 mins
additional:
2 hrs 20 mins
total:
3 hrs
Servings:
4
Yield:
4 servings
TAG : Orzo And Wild Rice SaladSalad, Pasta Salad Recipes,
