| This recipe is liked by 0 person(s). |
Wild rice salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1/2 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 |
| 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 |
| 1/8 teaspoon | pepper |
| 1 1/2 teaspoons | chopped fresh basil |
| 1/4 cup | canola oil |
| 1/4 cup | extra-virgin olive oil |
Directions
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe