Best Wild Rice Orzo Salad Recipes

ALEXANDER'S ORZO AND WILD RICE SALAD

Steps:

• 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.

BELLEPEPPER'S ORZO AND WILD RICE SALAD

Steps:

• Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
• Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
• Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

CURRIED LENTIL, WILD RICE AND ORZO SALAD

Steps:

• Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
• Add the lentils and boil for 20 minutes.
• Add the orzo and boil for about 5 minutes, or until just tender.
• Drain well and transfer to a large bowl.
• Add the currants and onions and set aside.
• Dressing: Whisk all ingredients together in a small bowl.
• Pour over the rice mixture and toss gently.
• Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
• Sprinkle on the almonds just before serving.

J. ALEXANDER'S ORZO & WILD RICE SALAD RECIPE

Steps:

• Cook orzo and wild rice per package directions. For dressing combine all but oil, whisk, then stirring vigorously add oil. Toss all together and refrigerate. Keeps well for several days.

COLD WILD RICE & ORZO SALAD

Steps:

• 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.

CURRIED LENTIL, WILD RICE AND ORZO SALAD

Steps:

• In large pot of boiling salted water, cover & cook wild rice for 35 minutes or until tender. In 2nd pot cook lentils 25minutes until tender. In 3rd pot cook orzo 5 minutes until tender. Drain rice, lentils and orzo; transfer to a large bowl. Add currants & onion and set aside. Dressing: in small bowl, whisk together vinegar, mustard & spices; whisk in oil. Pour over rice mixture & toss gently. Let salad cool; cover and refrigerate for 4 hours. (Make-ahead & refrigerate for up to 2 days) To serve, sprinkle with almonds.

CURRIED LENTIL, WILD RICE AND ORZO SALAD

Steps:

• In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
• Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
• Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
• Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.

WILD RICE & ORZO CRANBERRY SALAD

Steps:

• Bring chicken stock for rice to boil and add wild rice simmer for 55 minutes covered. In separate saucepan, add cranberries and wine, bring up to boil and continue cooking on medium-low for 5 minutes and put in a bowl to cool. Next, bring water to boil for orzo, add orzo and cook pasta for 9 minutes. Note when done you won't need to drain orzo as it should absorb most of the liquid and you may need to add a bit more. You will likely have time to chop other ingredients while rice finishes. When rice done, put in a large bowl with orzo and combine well. Add celery, onion, parsley, pecans, and cranberries and mix well again. Add dressing and mix well again and chill.

ORZO AND WILD RICE SALAD

Steps:

• 1. mix all together, and add poppyseed dressing to the correct consistency.
• 2. For your own Champagne Vinegar Dressing instead of Poppyseed: 1 cup Champagne vinaigrette (See recipe) Champagne Vinaigrette: 1/4 cup champagne vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon freshly cracked black pepper 2 tablespoons olive oil

J ALEXANDER'S WILD RICE AND ORZO SALAD

Steps:

• Cook orzo and wild rice per package directions; shock in cold water and refigerate. Put all ingredients in a mixing bowl (including dressing) and toss well. Serve very cold. Orzo Dressing: Place all ingredients in a mixing bowl, except the oil. Stir until well blended. While vigorously stirring the mixture, slowly add the oils. Refrigerate.

WILD RICE & ORZO SALAD

Steps:

• • In a large bowl, combine all ingredients except pignoli nuts. Mix well to cover all with dressing. Cover and marinate 4 hours (overnight OK) . Add pignoli nuts before serving. • Serves 8 as a side dish

ORZO AND WILD RICE SALAD

Steps:

• 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.

J. ALEXANDER'S ORZO AND WILD RICE SALAD

Steps:

• Mix all together.