Orzo And Wild Rice Salad Recipes

J. ALEXANDER'S ORZO AND WILD RICE SALAD RECIPE

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.

ORZO AND WILD RICE SALAD

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.

ALEXANDER'S ORZO AND WILD RICE SALAD

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.

BELLEPEPPER'S ORZO AND WILD RICE SALAD

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.

J. ALEXANDER'S ORZO & WILD RICE SALAD RECIPE

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.

COLD WILD RICE & ORZO SALAD

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.