Cold Wild Rice & Orzo Salad

Had a similar salad at a restaurant, and reconstructed from memory. You may need or want more salad dressing and don't be afraid to add extra almonds for more crunch! You can play around with the ingredient quantities as well.

• Ready In: 40 mins
• Yields: 6 cups

Ingredients

• 1  cup  dry instant wild rice
• 1⁄2 cup  dry  instant rice
• 1  chicken bouillon cube
• 1  cup  dry orzo pasta
• 1  red pepper, chopped
• 1⁄2  yellow pepper, chopped
• 1⁄2 red onion, chopped
• 1⁄2-1  cup fresh cilantro, finely chopped
• 1⁄2 cup  slivered almonds (or more to taste)
• 1⁄2 teaspoon kosher salt

• Salad Dressing

• 1⁄4-1⁄3 cup olive oil
• 2  tablespoons red wine vinegar
• 1  tablespoon lemon juice, fresh preferred
• 1  clove garlic, minced
• 1  teaspoon oregano
• 1⁄4 teaspoon  celery salt
• 1⁄8 teaspoon black pepper
•  balsamic vinegar

Directions

1. I cook both the instant wild and white rice together in a rice cooker along with the chicken bouillion cube til done.
2. Let cool or chill in the fridge.
3. Cook orzo according to package directions and drain with cold water.
4. Once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt.
5. In a separate small container, mix the oil, red wine vinegar, lemon juice and spices.
6. I've been making this salad dressing so long, I'm estimating the amounts, so adjust to taste.
7. Pour over rice salad, mix thoroughly, add more salt if needed and splash with Balsamic vinegar to taste.
8. Salad is best if chilled for at least an hour or two before serving to blend flavors.