Description
This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.
Ingredients
- ½ 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
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons white balsamic vinegar
- 1 ½ tablespoons honey
- ¾ teaspoon Dijon mustard
- ¼ teaspoon minced garlic
- ⅛ teaspoon pepper
- 1 ½ teaspoons chopped fresh basil
- ¼ cup canola oil
- ¼ cup extra-virgin olive oil
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 3 hrs
Servings: 4