Portion Size: ½ cup

Ingredients:     Yields: 8 servings

Ingredients	Notes:
1 cup wild rice	Uncooked
4 cups water
1 lb. orzo pasta	Uncooked
¼ cup red onion	Washed, peeled  and finely chopped red onion
¼ cup dried currants
1 cup sweet corn kernels
½ red bell pepper	Washed, trimmed and finely chopped
½ green bell pepper	Washed and finely chopped
2 teaspoons basil
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup white balsamic vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
2 clove fresh garlic	Washed, peeled and minced
½ cup olive oil

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring water to boil in a saucepan. Add wild rice.
2	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.	Cook until internal temperature reaches 135°F.
3	In a large pot prepare orzo according to directions.
4	Drain, rinse with cold water.
5	In a large bowl, combine 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.
6	Chill. Serve cold.