Bellepepper's Orzo and Wild Rice Salad

I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 298 Calories

Ingredients

• ¼ cup vegetable oil
• 3 tablespoons white sugar
• ½ cup dried currants
• salt to taste
• ¼ cup chopped fresh parsley
• 2 tablespoons cider vinegar
• salt and ground black pepper to taste
• 1 pinch ground white pepper
• 1 pinch paprika
• ½ cup diced red bell pepper
• 2 tablespoons white wine vinegar
• ¼ cup diced red onion
• ¼ cup toasted slivered almonds
• 1 pinch garlic powder, or to taste
• ½ cup frozen corn, thawed
• ½ cup diced orange bell pepper
• ½ cup cooked wild rice
• ¼ cup chopped toasted pecans
• 2 cups cooked orzo
• 1 teaspoon minced fresh onion

Recipe Instructions

Step 1

Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.

Step 2

Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.

Step 3

Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.