Orzo and Wild Rice Salad

1 c. wild rice
4 cups water
1 lb. orzo pasta (uncooked)
1/4 c. finely chopped red onion
1/4 c. dried currants
1 c. sweet corn kernels
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
2 t. basil
1 t. salt
1/2 t. ground black pepper
1/4 c. white balsamic vinegar
3 T. honey
1 t. dijon mustard
2 cloves fresh garlic, minced
1/2 c. olive or canola oil
Bring water to boil in a sauce pan. Add wild rice. Reduce heat to medium and cook covered until rice is tender. (About 20-30 minutes.) Drain off excess liquid and fluff rice with a fork.

In a large pot prepare orzo according to directions. Drain, rinse with cold water. In a large bowl, combine rice, orzo red onion, currants, corn and peppers. In a small bowl, whisk together basil, salt, black pepper, balsamic vinegar, honey, mustard, garlic and oil. Toss the dressing with the pasta. Chill. Serve cold. Serves 8.