Imagine making a scrumptious Orzo & Wild Rice Salad once, and savoring it all week for lunch.
Better yet, imagine making an easy mayo-free dish ahead of time for a potluck or party that can be served warm or cold and that won’t cause the party guests to take a trip to the emergency room because someone left the salmonella salad out too long.
This orzo and wild rice salad travels well, can be served immediately, or be made a day in advance, giving a chance for the vinaigrette to mingle with the other ingredients and enhance the flavor even more.
Golden raisins, dried cranberries, bell peppers, and cashews add texture and sweetness, while the bright orange, balsamic, and red wine vinegar combine to make a dressing that packs a punch of acidity and excitement to pasta and rice salad party.
Orzo and wild rice need to be cooked separately because orzo is a pasta and needs to boil in a large pot of water and rice will absorb all of its cooking liquid. Cook them both according to package directions. The rice blends available may vary, so pick whatever blend looks tasty to you.
While the rice and pasta are cooking, soak the golden raisins and cranberries in orange juice. They need to marinate for at least 20 minutes to absorb the juice and soften the texture. Next, chop the cashews, bell pepper, fresh parsley, and shallot.
Drain the orzo, and fluff the rice with a fork and remove from the heat. Drain the orange juice from the dried fruits and add to the vinaigrette. Toss all the ingredients together and you are done! Serve warm, or place in the fridge to marinate and enjoy chilled.
Bon Appetit Ya’ll,
Orzo and Wild Rice Salad
- 1 cup uncooked wild rice
- 1 cup uncooked orzo pasta white or wheat
- 2 Tbsp . dried cranberries
- 2 Tbsp . golden raisins
- 1 shallot minced
- 1 yellow orange, or purple bell pepper, diced
- 1/2 cup toasted cashews
- handful of fresh parsley chopped
- 1/4 cup orange juice
- 1 tsp . honey
- 2 Tbsp . red wine vinegar
- 1 Tbsp . balsamic vinegar
- 1 tsp . dijon mustard
- 1/4 cup olive oil
- salt and pepper to taste
Soak the golden raisins and cranberries in the orange juice to soften.
Cook the orzo in plenty of salted water according to package directions. Drain and set aside.
Cook the wild rice according to package directions. Fluff with a fork and remove from heat.
While the rice and orzo are cooking, chop the shallot, bell pepper, cashews, and parsley and set aside.
Combine the rice and orzo with a drizzle of oil to keep it from sticking together. Add the shallot, bell pepper, cashews, and parsley.
Remove the cranberries and golden raisins from the orange juice and toss in the salad. Reserve the juice for the vinaigrette.
Add both vinegars, orange juice, dijon mustard, honey, salt and pepper, and whisk. Whisk in olive oil until emulsified. You can also just shake it in a mason jar to combine.
Toss all the ingredients with the dressing and serve immediately warm, or chill in the fridge and serve cold.
Can be made up to a day in advance.