Orzo and Wild Rice Salad

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

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

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 cups water
• 1 ½ tablespoons honey
• 2 tablespoons chopped fresh basil
• ¼ teaspoon minced garlic
• 3 tablespoons dried currants
• ¼ cup canola oil
• ½ cup wild rice
• 3 tablespoons diced green bell pepper
• ⅛ teaspoon pepper
• ¼ cup extra-virgin olive oil
• 3 tablespoons chopped red onion
• 2 tablespoons white balsamic vinegar
• 3 tablespoons diced red bell pepper
• ¾ teaspoon Dijon mustard
• 1 cup orzo pasta
• 1 ½ teaspoons chopped fresh basil
• 2 tablespoons corn kernels, drained
• 3 tablespoons diced yellow bell pepper

Recipe Instructions

Step 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.

Step 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.

Step 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.