Orzo And Wild Rice Salad
serves 4 as a side dish
I used dried currants for some texture and tang, yellow and orange peppers for color and sweetness, and toasted pine nuts for a warm, nutty element."This recipe comes from Tami of Running with Tweezers. She was the winner of Root Source Challenge: Orzo.
1 1/2 cups orzo
3/4 cup wild rice
1 small orange bell pepper, chopped into small dice
1 small yellow bell pepper, chopped into small dice
1/3 cup dried currants
1 tablespoon honey Dijon mustard
2 teaspoon red wine vinegar
1/4 cup pine nuts, lightly toasted
Flat-leaf parsley, if desired
prep: 5 minutes
total: 35 minutes, plus refrigeration time
2 medium saucepans
small bowl
whisk
large bowl
1. Cook wild rice and orzo -- separately -- per instructions on packaging. Drain each well and allow to cool.
2. While they cool, prep the peppers. Combine them with the currants, rice and orzo in a large mixing bowl. Whisk together the mustard, vinegar and a sprinkling of salt and pepper. Pour dressing over and mix well.
3. Allow mixture to sit for at least one hour to overnight to give the salad time to soak up all of the dressing and for the flavors to intermingle.
4. Just before serving, add additional salt and pepper to taste and stir in toasted pine nuts. Add fresh parsley or other herbs you have on hand, if desired.
2. While they cool, prep the peppers. Combine them with the currants, rice and orzo in a large mixing bowl. Whisk together the mustard, vinegar and a sprinkling of salt and pepper. Pour dressing over and mix well.
3. Allow mixture to sit for at least one hour to overnight to give the salad time to soak up all of the dressing and for the flavors to intermingle.
4. Just before serving, add additional salt and pepper to taste and stir in toasted pine nuts. Add fresh parsley or other herbs you have on hand, if desired.
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