Orzo And Wild Rice Salad Recipes

Steps:

• Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
• Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
• Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

Steps:

• 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.

Steps:

• For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).
• Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
• Use only 1/2 cup of dressing for salad.
• Place all other ingredients in a mixing bowl and mix well.
• Serve ice cold, 38-40°F Shelf life mixed is two hours.

Steps:

• In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
• Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
• Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
• Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.

Steps:

• I cook both the instant wild and white rice together in a rice cooker along with the chicken bouillion cube til done.
• Let cool or chill in the fridge.
• Cook orzo according to package directions and drain with cold water.
• Once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt.
• In a separate small container, mix the oil, red wine vinegar, lemon juice and spices.
• I've been making this salad dressing so long, I'm estimating the amounts, so adjust to taste.
• Pour over rice salad, mix thoroughly, add more salt if needed and splash with Balsamic vinegar to taste.
• Salad is best if chilled for at least an hour or two before serving to blend flavors.

Steps:

• Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
• Add the lentils and boil for 20 minutes.
• Add the orzo and boil for about 5 minutes, or until just tender.
• Drain well and transfer to a large bowl.
• Add the currants and onions and set aside.
• Dressing: Whisk all ingredients together in a small bowl.
• Pour over the rice mixture and toss gently.
• Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
• Sprinkle on the almonds just before serving.

Steps:

• Cook orzo and wild rice per package directions. For dressing combine all but oil, whisk, then stirring vigorously add oil. Toss all together and refrigerate. Keeps well for several days.