1. Recipes

How to Make Orzo and Wild Rice Salad - A Step-by-Step Guide

Orzo and wild rice salad is a refreshing and vibrant dish that is perfect for any summer gathering or picnic. It is a delightful combination of orzo and wild rice, tossed with a medley of fresh vegetables, herbs, and a zesty vinaigrette dressing. This salad is not only delicious, but it is also wholesome and nutrient-packed, making it a great option for those looking for a satisfying and healthy meal.

The orzo and wild rice in this salad provide a wonderful contrast in textures – the ...

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Ingredients

  • ½ 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
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons white balsamic vinegar
  • 1 ½ tablespoons honey
  • ¾ teaspoon Dijon mustard
  • ¼ teaspoon minced garlic
  • ⅛ teaspoon pepper
  • 1 ½ teaspoons chopped fresh basil
  • ¼ cup canola oil
  • ¼ cup extra-virgin olive oil

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs 20 mins
  • Total Time: 3 hrs
  • Servings: 4
  • Yield: 4 servings

  • 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.

    • Nutrition

    566 cal.

    • Total Fat: 29g
    • Saturated Fat: 3g
    • Sodium: 341mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 4g
    • Total Sugars: 16g
    • Protein: 11g
    • Vitamin C: 29mg
    • Calcium: 34mg
    • Iron: 3mg
    • Potassium: 298mg

    Categories

    Appetizer recipes
    Salad recipes
    Side recipes
    Vegetarian recipes
    Easy recipes