Alexander's Orzo and Wild Rice Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Wonderful blend of flavors makes for a delightful side dish or lunch salad. Ingredients:
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 |
Directions:
1. For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).
2. Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
3. Use only 1/2 cup of dressing for salad.
4. Place all other ingredients in a mixing bowl and mix well.
5. Serve ice cold, 38-40°F Shelf life mixed is two hours.
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