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Wild Rice Orzo Salad

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
180 min
SERVINGS
4 servings
Lunch
Wild Rice Orzo Salad
Ingredients
  • 1/2 cup wild rice
  • 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
  • 1/4 cup canola oil
  • 1/4 cup extra-virgin olive oil
Instructions
1
Prepare wild rice according to the package's specific instructions, allowing it to become tender yet still retain some firmness after 20-45 minutes of cooking time. Remove from heat and let it sit for an additional 5 minutes to allow the liquid to be absorbed. Transfer the cooked rice to a shallow dish, allowing it to cool down to room temperature before refrigerating until chilled.
2
Meanwhile, prepare the orzo pasta by bringing a large pot of salted water to a boil and adding the pasta. Cook according to the package's instructions, aiming for an al dente texture after 7-8 minutes of cooking. Drain the pasta and then rinse it with cold water until it reaches a chilled state.
3
Combine the cooled wild rice and orzo in a large bowl. Add diced onion, currants, corn, and bell peppers to the mixture. Incorporate 2 tablespoons of fresh basil leaves, salt, and pepper into the rice-pasta mixture.
4
In a separate bowl, whisk together vinegar, honey, mustard, garlic, and the remaining 1/2 tablespoon of fresh basil leaves until well combined. Slowly whisk in canola and olive oils, allowing them to emulsify with the dressing ingredients. Stir this dressing into the rice-pasta mixture, adjusting the seasoning with salt and pepper as needed. Refrigerate the salad for 2 hours before serving