orzo and wild rice salad

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 3 hrs


• 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.
• 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.
• 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.