Wild Rice Orzo Salad Recipes

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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

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.

ORZO AND WILD RICE SALAD



Orzo and Wild Rice Salad image

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Provided by CWillemin

Categories     Salad     Pasta Salad

Time 3h

Yield 4

Number Of Ingredients 20

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

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.

Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g

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

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.

BELLEPEPPER'S ORZO AND WILD RICE SALAD



Bellepepper's Orzo and Wild Rice Salad image

I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.

Provided by bellepepper

Categories     Salad     Pasta Salad

Time 30m

Yield 6

Number Of Ingredients 20

2 cups cooked orzo
½ cup cooked wild rice
½ cup diced orange bell pepper
½ cup diced red bell pepper
½ cup frozen corn, thawed
½ cup dried currants
¼ cup diced red onion
¼ cup vegetable oil
3 tablespoons white sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 teaspoon minced fresh onion
1 pinch ground white pepper
1 pinch paprika
1 pinch garlic powder, or to taste
salt to taste
salt and ground black pepper to taste
¼ cup chopped toasted pecans
¼ cup toasted slivered almonds
¼ cup chopped fresh parsley

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.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 37 g, Fat 15.3 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 6 mg, Sugar 16.7 g

WILD RICE & ORZO SALAD



WILD RICE & ORZO SALAD image

Categories     Salad     Side

Yield 8 people

Number Of Ingredients 13

• 1 Cup Cooked wild rice
• 1 Cup Cooked orzo or farro
• 1/3 Red Pepper, chopped ( or even roasted)
• 1/2 Cup Black olives- sliced
• 1/2 Cup Sun-dried tomatoes - chopped
• 2 Tbsp Capers
• 1/3 Cup Olive oil or Garlic Olive Oil
• 1/3 Cup Aged Balsamic Vinegar
• 2 Tbsp Fresh Basil - chopped
• 1 Tbsp Scallions-chopped
• 2 Cloves Garlic (Minced)
• Salt & Pepper - to taste
•1/4 Cup Pignoli Nuts, roasted

Steps:

  • • In a large bowl, combine all ingredients except pignoli nuts. Mix well to cover all with dressing. Cover and marinate 4 hours (overnight OK) . Add pignoli nuts before serving. • Serves 8 as a side dish

J. ALEXANDER'S ORZO & WILD RICE SALAD RECIPE



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

Provided by á-47894

Number Of Ingredients 21

Dressing:
2 C cooked orzo
1 C cooked wild rice
3 T diced red onions
3 T currants or craisins
2 T yellow corn niblets
3 T diced yellow pepper
3 T diced red pepper
3 T diced green pepper
2 T fresh chopped basil
1/2 t salt
1/2 t pepper
1/4 C chopped parsley
1/4 C canola oil
1/4 C olive oil
1/8 C sweet white balsamic vinegar
1 1/2 T honey
1/4 T Dijon mustard
1/4 t minced garlic
1/8 t pepper
1/2 T fresh chopped basil

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



Cold Wild Rice & Orzo Salad image

Had a similar salad at a restaurant, and reconstructed from memory. You may need or want more salad dressing and don't be afraid to add extra almonds for more crunch! You can play around with the ingredient quantities as well.

Provided by Chuck Steak

Categories     Rice

Time 40m

Yield 6 cups

Number Of Ingredients 18

1 cup dry instant wild rice
1/2 cup dry instant rice
1 chicken bouillon cube
1 cup dry orzo pasta
1 red pepper, chopped
1/2 yellow pepper, chopped
1/2 red onion, chopped
1/2-1 cup fresh cilantro, finely chopped
1/2 cup slivered almonds (or more to taste)
1/2 teaspoon kosher salt
1/4-1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice, fresh preferred
1 clove garlic, minced
1 teaspoon oregano
1/4 teaspoon celery salt
1/8 teaspoon black pepper
balsamic vinegar

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.

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