Orzo and Wild Rice Salad

This colorful salad recipe combines orzo, wild rice, and plump currants, all tossed in a tangy vinaigrette. This healthy dish makes a great side or main.

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

Ingredients

• 2 cups water
• 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

Bring 2 cups water and wild rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes, depending on rice variety and package directions.

Step 2

Drain excess liquid, fluff rice with a fork, and continue to cook, uncovered, 5 minutes more. Spread in a shallow dish, cool to room temperature, then refrigerate until cold, about 20 minutes.

Step 3

Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 8 minutes. Drain orzo, rinse with cold water, then refrigerate to chill.

Step 4

Combine chilled rice and orzo in a large bowl; stir in onion, currants, bell peppers, and corn. Season with 2 tablespoons basil, salt, and black pepper.

Step 5

Whisk vinegar, honey, remaining ½ tablespoon basil, mustard, and garlic together in a separate bowl; slowly whisk in canola and olive oils until emulsified. Stir vinaigrette into rice-orzo mixture; season with salt and black pepper, if desired. Refrigerate before serving for 2 hours.