Orzo and Wild Rice Salad
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. |
Posted in Side Dish, Starch Side Recipes
