Orzo and Wild Rice Salad
The perfect combo- with pasta, craisins and a tangy vinaigrette! It was the hit of the party!

PREP TIME: 50 min.

COOK TIME: 55 min.

1/2 c wild rice
2 c water
1 c orzo pasta
3 T chopped red onion
3 T craisins
2 T corn kernels, drained
3 T diced yellow bell pepper
3 T diced red bell pepper
3 T diced green bell pepper
2 T chopped fresh basil
1/2 t salt
1.2 t pepper
2 T white balsamic vinegar
1 1/2 T honey
3/4 t Dijon mustard
1/4 t minced garlic
1/8t pepper
1 1/2 t chopped fresh basil
1/4 c canola oil
1/4 c extra-virgin olive oil
  1. Bring the wild rice and water to a boil in a medium saucepan. Reduce heat to medium-low, cover and simmer until the rice is tender but not mushy, 20-30 min., 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.
  2. Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente. 7-8 minutes. Drain, rinse with cold water, and chill.
  3. Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, craisins, corn, and bell peppers. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, pepper and basil. Slowly whisk in the canola and olive oils until emulsified. Add dressing to taste to the pasta, toss to combine and refrigerated 2 hours before serving.