J Alexanders Orzo Wild Rice Salad Recipes

J. ALEXANDER'S ORZO AND WILD RICE SALAD RECIPE

J. Alexander's Orzo and Wild Rice Salad Recipe image

Make our J. Alexander's Orzo and Wild Rice Salad Recipe at home tonight for your family. With our Secret Restaurant Recipe your Orzo and Wild Rice Salad will taste just like J. Alexander's.

Provided by Mark

Categories Party Recipe Salad Salad Dressing Side Dish

Time 3h5m

Number Of Ingredients 20

Ingredients

2 cups cooked Orzo
1 cup cooked Wild Rice
3 tablespoons diced Red Onions
3 tablespoons Currants
2 tablespoons Corn Niblets
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 freshly ground Black Pepper (to taste)
1/4 cup chopped Parsley
1/4 cup Canola Oil
1/4 cup Extra-Virgin Olive Oil
1/8 cup sweet White Balsamic Vinegar
1 1/2 tablespoon Honey
1/4 tablespoon Dijon Mustard
1/4 teaspoon minced Garlic
1/8 teaspoon freshly ground Black Pepper (to taste)
1/2 tablespoon fresh Basil (chopped)

Steps:

Cook orzo and wild rice per package directions. Shock in cold water.
Refrigerate to chill.
Place all dressing ingredients in a mixing bowl, except the oil.
Stir until well blended.
While vigorously stirring the mixture, slowly add the oils.
Refrigerate to chill.
When ready to serve, put all ingredients in a mixing bowl (including dressing) and toss well.
Serve very cold.

ALEXANDER'S ORZO AND WILD RICE SALAD

Alexander's Orzo and Wild Rice Salad image

Make and share this Alexander's Orzo and Wild Rice Salad recipe from Food.com.

Provided by Mystikal49

Categories Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

4 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons lemon juice
1/2 teaspoon fresh garlic, minced
1/2 tablespoon French Dijon mustard
1/2 tablespoon sugar
3/8 cup canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups orzo pasta, cooked
1 cup cooked wild rice
1/4 cup red onion, diced
1/4 cup currants
1/8 cup canned corn niblet
1/4 cup toasted almond
1 tablespoon parsley, chopped
3 tablespoons red peppers, diced
3 tablespoons yellow peppers, diced
1/2 cup green onion, sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic granules
1/8 cup fresh basil, cut in slivers

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.

J. ALEXANDER'S WILD RICE AND ORZO SALAD

J. Alexander's Wild Rice and Orzo Salad image

A deliciously fresh and colorful wild rice and orzo salad with a champagne vinaigrette. Serve this with salmon or shrimp, grilled chicken or as a meatless main dish.

Provided by Laurie McNamara

Categories Salads Side Dishes

Time 1h

Number Of Ingredients 21

Ingredients

1 tablespoon thinly slice fresh basil leaves
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh thyme
1 clove garlic (grated)
1½ tablespoons sugar
1/4 cup champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt (or to taste )
1/4 teaspoon freshly ground black pepper (or to taste)
3 cups cooked wild rice blend (1-1/2 cups uncooked)
2 cups cooked red winter wheat berries (about 1 cup uncooked)
2 cups cooked orzo pasta (about 1 cup uncooked - I like DeLallo brand)
1/2 cup finely diced red bell pepper
1/2 cup finely diced orange bell peppers
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced green bell pepper
1 cup corn kernels (thawed if frozen)
1/3 finely diced red onion
1/2 cup toasted sliced almonds
1/3 cup dried zante currants
1/4 cup chopped fresh parsley leaves

Steps:

In a medium bowl add in the basil, oregano, thyme and garlic. Add in the sugar, pour in the champagne vinegar and whisk while drizzling in the olive oil. Season with salt and pepper and set off to the side.
In a large bowl, combine the cooked wild rice, wheat berries, orzo, peppers, corn, onion, almonds, currants and parsley. Toss to combine.
Pour in the champagne and herb vinaigrette, toss and either serve immediately or refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 cup, Calories 290 kcal, Carbohydrate 40 g, Protein 7 g, Fat 12 g, SaturatedFat 2 g, Sodium 127 mg, Fiber 5 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 10 g