Orzo and Wild Rice Salad
Description
This colorful salad recipe combines orzo, wild rice, and plump currants, all tossed in a tangy vinaigrette. This healthy dish makes a great side or main.
Ingredients
•
2 cups water
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1/2 cup wild rice
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1 cup orzo pasta
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3 tablespoons chopped red onion
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3 tablespoons dried currants
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3 tablespoons diced yellow bell pepper
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3 tablespoons diced red bell pepper
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3 tablespoons diced green bell pepper
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2 tablespoons corn kernels, drained
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2 tablespoons chopped fresh basil
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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2 tablespoons white balsamic vinegar
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1 1/2 tablespoons honey
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3/4 teaspoon Dijon mustard
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1/4 teaspoon minced garlic
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1/4 cup canola oil
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1/4 cup extra-virgin olive oil
Directions
1
Bring 2 cups water and wild rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes, depending on rice variety and package directions.
2
Drain excess liquid, fluff rice with a fork, and continue to cook, uncovered, 5 minutes more. Spread in a shallow dish, cool to room temperature, then refrigerate until cold, about 20 minutes.
3
Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 8 minutes. Drain orzo, rinse with cold water, then refrigerate to chill.
4
Combine chilled rice and orzo in a large bowl; stir in onion, currants, bell peppers, and corn. Season with 2 tablespoons basil, salt, and black pepper.
5
Whisk vinegar, honey, remaining ½ tablespoon basil, mustard, and garlic together in a separate bowl; slowly whisk in canola and olive oils until emulsified. Stir vinaigrette into rice-orzo mixture; season with salt and black pepper, if desired. Refrigerate before serving for 2 hours.