Orzo and Wild Rice Salad

This colorful salad blends wild rice, orzo, and plump currants, all tossed in a tangy vinaigrette. This healthy dish works beautifully as a side or main.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 566 Calories

Ingredients

• 2 tablespoons chopped fresh basil
• 3 tablespoons dried currants
• 3 tablespoons diced green bell pepper
• 3 tablespoons chopped red onion
• 2 tablespoons white balsamic vinegar
• 3 tablespoons diced red bell pepper
• 1 cup orzo pasta
• 2 tablespoons corn kernels, drained
• 3 tablespoons diced yellow bell pepper
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup canola oil
• 1.5 tablespoons honey
• 0.25 cup extra-virgin olive oil
• 0.25 teaspoon minced garlic
• 0.5 cup wild rice
• 0.75 teaspoon Dijon mustard

Recipe Instructions

Step 1

Cook wild rice according to package directions until tender, but not mushy, 20 to 45 minutes, depending on variety of rice.

Step 2

Drain excess liquid, fluff rice with a fork and continue to cook, uncovered, 5 minutes more. Spread in a shallow pan, cool to room temperature, then refrigerate until cold.

Step 3

Meanwhile, bring a large pot of lightly salted water to a boil. Add orzo pasta, and cook according to package directions until al dente, 7 to 8 minutes. Drain, and rinse with cold water until cold.

Step 4

Place chilled rice and orzo into a large bowl. Stir in onion, currants, corn, and bell peppers. Add 2 tablespoon basil, salt, and pepper.

Step 5

In a separate bowl, whisk together vinegar, honey, mustard, garlic, and remaining 1/2 tablespoon basil. Slowly whisk in canola and olive oils until emulsified. Stir dressing into rice-pasta mixture, adjust with salt and pepper, if desired. Refrigerate for 2 hours before serving.