Orzo and Wild Rice Salad Recipe

Food & Drink Recipes > Recipe of the Day > Orzo and Wild Rice Salad Recipe
  • 1/2 cup wild rice
  • 2 cups water
  • 1 cup orzo pasta
  • 3 tablespoons chopped red onion
  • 3 tablespoons dried currants
  • 2 tablespoons corn kernels, drained
  • 3 tablespoons diced yellow bell pepper
  • 3 tablespoons diced red bell pepper
  • 3 tablespoons diced green bell pepper
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons white balsamic vinegar
  • 1 1/2 tablespoons honey
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon pepper
  • 1 1/2 teaspoons chopped fresh basil
  • 1/4 cup canola oil
  • 1/4 cup extra-virgin olive oil
  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.