Orzo and Wild Rice Salad

posted by 2 years ago


½ cup Gourmet House® Rice-Long Grain &Wild Rice

2 cups water

1 cup Gourmet House® Rice-Italian Arborio Rice

3 Tbs red onion, chopped

3 Tbs dried currants

2 Tbs corn kernels, drained

3 Tbs yellow bell pepper, diced

3 Tbs red bell pepper, diced

3 Tbs green bell pepper, diced

2 Tbs fresh basil, chopped

½ tsp salt

½ tsp ground black pepper

2 Tbs white balsamic vinegar

1 ½ Tbs honey

¾ tsp Dijon mustard

¼ tsp garlic, minced

1/8 tsp pepper

1 ½ tsp fresh basil, chopped

¼ cup canola oil

¼ cup extra-virgin olive oil


Prepare the wild rice according to package directions. 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. Cook the Italian Arborio Rice according to package directions until al dente. Drain, rinse with cold water, and chill. Place all of chilled rice together 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 Tbs basil, salt, and ½ tsp pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 tsp pepper, and 1 ½ tsp basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving. (Serves: 4)

tags:  orzo and wild rice salad, rice, riviana, orzo, salads
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