Orzo And Wild Rice Salad
serves 4 as a side dish
Recipe from Root Source Challenge
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.
ingredients
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
timer
prep: 5 minutes
total: 35 minutes
tools
2 medium saucepans
small bowl
whisk
large bowl
instructions
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.
Comments
Kairen Says: March 30, 2008 at 08:22 PM
This is a pretty simple, clean, healthy dish - no oils or fats except for the pine nuts! I used stone ground mustard plus honey (instead of honey Dijon), dried blueberries (instead of curranys), and some kumquat skins and carrots in addition to a red bell pepper. I forgot to add parsley. The taste is very mild - even after sitting all night. Next time I might add more kumquat skins (or lemon/orange zest) and definitely remember the parsley.