Orzo and Wild Rice Salad

Orzo and Wild Rice Salad

33 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    3 h
CWillemin
Recipe by  CWillemin

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (33)

Rate This Recipe
Marianne
44

Marianne

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, and then it got lost. I added at least another tablespoon of the white balsamic vinegar, and that seems to make a big difference. Next time I'll start out with a third of a cup of vinegar and just a little less oil and go from there. The directions for the rice and pasta were right on the mark. I used dried cranberries rather than currants just because that's what I had, and my corn was fresh. I used 1/4 cup of red onion, and I added a little more salt (I used kosher). An addition of about 1/3 cup of toasted slivered almonds is perfect with the rice. These are, for the most part, minor changes (though it sounds like more) for this gorgeous salad. I will definitely make this again! UPDATE: I made this again and upped the vinegar to 1/3 cup, the Dijon to 1 tablespoon, and the salt and pepper a lot! I added almost all the dressing to the warm rice and pasta for several hours before adding all the rest of the ingredients for the last several hours. I owe SUCCESS to my friends on the Recipe Exchange, who graciously aided me in my efforts! :)

Chef4Six
22

Chef4Six

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 it adds to the colors! I will be making this dish again. The recipe calls for alot of vegetables diced into 3 tbsp. amounts. I woun't cut into 3 different peppers just for 1/4 of the pepper or open a can of corn just for 3 tbs. of corn - so of course I ended up with ALOT of this salad. I doubled the dressing, but I omitted the 1/4 cup canola oil (it would be too greasy) - but added in just the 1/4 cup olive oil. I did not have white balsamic vinegar, so I used regular balsamic.

yummy2
17

yummy2

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.

More Reviews

Similar Recipes

Refreshing Summer Orzo Salad
(71)

Refreshing Summer Orzo Salad

Orzo and Shrimp Salad with Asparagus
(32)

Orzo and Shrimp Salad with Asparagus

Chicken and Snap Pea Wild Rice Salad
(12)

Chicken and Snap Pea Wild Rice Salad

Black Bean and Wild Rice Salad
(10)

Black Bean and Wild Rice Salad

Bellepepper's Orzo and Wild Rice Salad
(9)

Bellepepper's Orzo and Wild Rice Salad

Wild Rice and Pepper Salad
(9)

Wild Rice and Pepper Salad

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Refreshing Summer Orzo Salad

>

next recipe:

Orzo and Shrimp Salad with Asparagus