Orzo and Wild Rice Salad

Orzo and Wild Rice Salad

36
CWillemin 0

"This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette."

Ingredients

3 h {{adjustedServings}} servings 566 cals
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Nutrition

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  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 68.2g
  • 22%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

36
  1. 47 Ratings

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My dilemma was whether to make this a four star or a five star rating, but I'm giving four stars because the dressing wasn't quite right for me. It was perfect until I added it to the salad, an...

I love this gorgeous looking dish! It is so colorful and mouthwatering! and tastes spectacular!!! I did not have the wild rice on hand so I skipped it - but I will probably use it next time - as...

Excellent. This reminded me of a salad I had at J. Alexander's. It was sooo tasty, not heavy and was an excellent complement to my salmon.