Alexander's Orzo and Wild Rice Salad
- Ready In:
- 20mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 4 1⁄2 tablespoons balsamic vinegar
- 1 1⁄2 tablespoons lemon juice
- 1⁄2 teaspoon fresh garlic, minced
- 1⁄2 tablespoon French Dijon mustard
- 1⁄2 tablespoon sugar
- 3⁄8 cup canola oil
- 3⁄8 cup extra virgin olive oil
- 1⁄2 tablespoon fresh basil, chopped
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 cups orzo pasta, cooked
- 1 cup cooked wild rice
- 1⁄4 cup red onion, diced
- 1⁄4 cup currants
- 1⁄8 cup canned corn niblet
- 1⁄4 cup toasted almond
- 1 tablespoon parsley, chopped
- 3 tablespoons red peppers, diced
- 3 tablespoons yellow peppers, diced
- 1⁄2 cup green onion, sliced
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 teaspoon garlic granules
- 1⁄8 cup fresh basil, cut in slivers
directions
- For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).
- Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
- Use only 1/2 cup of dressing for salad.
- Place all other ingredients in a mixing bowl and mix well.
- Serve ice cold, 38-40°F Shelf life mixed is two hours.
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Reviews
-
I had been looking for a recipe for J.Alexanders restaurants wild rice and orzo side dish...and this was pretty darn close( no basil in the restaurants). I served this as a side at a cook out for my sons college buddies, and this was gobbled down: a lovely change from the usual pasta or rice salad, visually appealing and a delicious blend of textures and flavour.