orzo and wild rice salad
My version of a local restaurant, J.Alexander's. This is my favorite side salad.
prep time
35 Min
cook time
25 Min
method
Rice Cooker
yield
5 serving(s)
Ingredients
- 2 cups orzo pasta, cooked
- 1/4 cup toasted almonds
- 1 cup wild rice, cooked
- 1/4 cup raisins
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/4 cup italian parsley, chopped
- 1/2 cup cran raisin
- - salt and pepper to taste
- 1 1/4 cups wheatberry, cooked
- 1/2 cup fresh corn, cut off cob
- 1 cup poppyseed dressing
How To Make orzo and wild rice salad
-
Step 1mix all together, and add poppyseed dressing to the correct consistency.
-
Step 2For your own Champagne Vinegar Dressing instead of Poppyseed: 1 cup Champagne vinaigrette (See recipe) Champagne Vinaigrette: 1/4 cup champagne vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon freshly cracked black pepper 2 tablespoons olive oil
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Salads
Keyword:
#side-salad
Ingredient:
Rice/Grains
Method:
Rice Cooker
Culture:
American
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