Orzo and Wild Rice Salad
Orzo and rice salad packs a great flavor and texture with the addition of golden raisins, dried cranberries bell peppers and a tangy vinaigrette. Make ahead for a chilled summer salad, or serve as a warm side dish year round.
Servings 6 servings
Ingredients
- 1 cup uncooked wild rice
- 1 cup uncooked orzo pasta
- 2 Tbsp dried cranberries
- 2 Tbsp golden raisins
- 2 Tbsp shallots or red onions minced
- 1 yellow, red, orange, or green bell pepper, diced
- 1/2 cup toasted cashews chopped, keep some whole
- handful of fresh parsley chopped
For the Vinaigrette
- 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
Instructions
- 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.