Orzo and Wild Rice Salad

Name: Orzo and Wild Rice Salad
Total time: 180
Yield: 4
Ingredients: ½ cup wild rice; 2 cups water; 1 cup orzo pasta; 3 tablespoons chopped red onion; 3 tablespoons dried currants; 2 tablespoons corn kernels, drained; 3 tablespoons diced yellow bell pepper; 3 tablespoons diced red bell pepper; 3 tablespoons diced green bell pepper; 2 tablespoons chopped fresh basil; ½ teaspoon salt; ½ teaspoon ground black pepper; 2 tablespoons white balsamic vinegar; 1 ½ tablespoons honey; ¾ teaspoon Dijon mustard; ¼ teaspoon minced garlic; ⅛ teaspoon pepper; 1 ½ teaspoons chopped fresh basil; ¼ cup canola oil; ¼ cup extra-virgin olive oil

Recipe by CWillemin from allrecipes.com

Lunch 3 Hr.

Ingredients

4 servings

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½ cup wild rice
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2 cups water
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1 cup orzo pasta
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3 tablespoons chopped red onion
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3 tablespoons dried currants
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2 tablespoons corn kernels, drained
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3 tablespoons diced yellow bell pepper
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3 tablespoons diced red bell pepper
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3 tablespoons diced green bell pepper
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2 tablespoons chopped fresh basil

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½ teaspoon salt
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½ teaspoon ground black pepper
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2 tablespoons white balsamic vinegar
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1 ½ tablespoons honey
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¾ teaspoon Dijon mustard
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¼ teaspoon minced garlic
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⅛ teaspoon pepper
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1 ½ teaspoons chopped fresh basil
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¼ cup canola oil
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¼ cup extra-virgin olive oil

Instructions

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.