Cold Wild Rice & Orzo Salad
- Ready In:
- 40mins
- Ingredients:
- 18
- 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
- I cook both the instant wild and white rice together in a rice cooker along with the chicken bouillion cube til done.
- Let cool or chill in the fridge.
- Cook orzo according to package directions and drain with cold water.
- Once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt.
- In a separate small container, mix the oil, red wine vinegar, lemon juice and spices.
- I've been making this salad dressing so long, I'm estimating the amounts, so adjust to taste.
- Pour over rice salad, mix thoroughly, add more salt if needed and splash with Balsamic vinegar to taste.
- Salad is best if chilled for at least an hour or two before serving to blend flavors.
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Reviews
-
This is such a delicious summer side dish! My one small addition is raisins and/or craisins. I toss a handful or two into the rice during the last 5 minutes of cooking to soften them up a bit. I love the extra bit of sweetness the fruit adds. We usually serve this salad as a side dish with grilled chicken. Mixing leftover chicken in with the rice makes for a great lunch the next day too!
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I took this to a potluck dinner and I dont think I have ever been asked for recipe more than I was for this one. I did make a few convienence changes - I used a box of long grain/wild rice blend and I accidently added the seasoning packet before I realized what I had done, so I left out the boullion cube. Also, instead of making my own vinagrette I used Archer Farms balsamic vinegrette. This was such a hit that I took it to Easter dinner at my mother's house and I had the same response - this is a fantastic recipe and I am so glad that you shared it. I did try this salad warm as well, and it was JUST as good!
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RECIPE SUBMITTED BY
Chuck Steak
United States