Orzo and Wild Rice Salad

Name: Orzo and Wild Rice Salad
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters canola oil; 2 Tbsps corn kernels, drained; 1 teaspoons Dijon mustard; 3 Tbsps dried currants; 2 teaspoons chopped fresh basil; 0 teaspoons minced garlic; 3 Tbsps diced green bell pepper; 1 teaspoons ground black pepper; 2 Tbsps honey; 59 milliliters extra-virgin olive oil; 237 milliliters orzo pasta; 0 teaspoons pepper; 3 Tbsps diced red bell pepper; 3 Tbsps chopped red onion; 1 teaspoons salt; 473 milliliters water; 2 Tbsps white balsamic vinegar; 118 milliliters wild rice; 3 Tbsps diced yellow bell pepper

Orzo and Wild Rice Salad might be just the side dish you are searching for. Watching your figure? This dairy free recipe has 532 calories, 9g of protein, and 28g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 3 hours. Head to the store and pick up water, balsamic vinegar, honey, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Wild Rice

Water

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Spread

Rice

Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the orzo pasta, and cook until al dente, 7 to 8 minute.

Ingredients you will need

Orzo

Drain, rinse with cold water, and chill.

Ingredients you will need

Water

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.

Ingredients you will need

Yellow Pepper