Bab's Orzo & Rice Salad with Dijon Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is my attempt at duplicating a salad I had recently at a local restaurant. I was sitting there eating the salad and writing down all the things I could identify in it and here is the end result. I used Martha Stewarts' Dijon Vinaigrette as the dressing and it tasted just like the salad at the restaurant. A great salad to serve with grilled meat or fish. Ingredients:
1 cup orzo pasta, cooked |
1 (6 ounce) box wild rice, cooked (i used uncle ben's original with 23 herbs and spices) |
3/4 cup diced red bell pepper |
3/4 cup toasted pine nuts |
2/3 cup craisins or 2/3 cup currants |
1/2 cup diced red onion |
1/4 cup fresh basil, chopped |
2 tablespoons dijon mustard |
1/3 cup rice wine vinegar |
1 cup extra virgin olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Make the vinaigrette first by whisking the mustard and vinegar together.
2. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulisified.
3. Add the salt and pepper; season with additional salt& pepper if desired.
4. Toss the orzo, rice, red bell pepper, red onion, toasted pine nuts, basil, craisins or currants with the Dijon vinaigrette and chill for a couple hours before serving.
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