Vibrant Orzo and Wild Rice Salad with Tangy Vinaigrette

Recipe Collection: Salads

Vibrant Orzo and Wild Rice Salad with Tangy Vinaigrette elevates your meal with a vegetarian Mediterranean dish that bursts with flavor and color. This gluten-free salad combines tender orzo, nutty wild rice, and a medley of fresh bell peppers, sweet currants, and aromatic basil, making it a perfect side for summer picnics or a light main course.

The salad's tangy vinaigrette enhances its refreshing taste, making it versatile for any occasion. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Organize your ingredients and follow our step-by-step guide to create this delicious dish today!

Overview

This vibrant and refreshing orzo and wild rice salad is a delightful medley of textures and flavors. Enhanced with a tangy vinaigrette, this dish features colorful bell peppers, sweet currants, and fresh basil, making it a perfect side for summer gatherings or a light main course.

Diet Type

Vegetarian

Allergies

Gluten

Cuisine

Mediterranean

Serving Size: 4

Cooking Time: 25 minutes

Ingredients

• 2 Cups water
• 0.5 Cups wild rice
• 1 Cup orzo pasta
• 3 Tablespoons (tbsp) red onion, minced
• 3 Tablespoons (tbsp) dried currants
• 3 Tablespoons (tbsp) yellow bell pepper, minced
• 3 Tablespoons (tbsp) red bell pepper, minced
• 3 Tablespoons (tbsp) green bell pepper, minced
• 2 Tablespoons (tbsp) corn kernels, drained
• 2.5 Tablespoons (tbsp) fresh basil, minced
• 0.5 Teaspoons (tsp) salt
• 1 Pinch salt, to taste
• 0.5 Teaspoons (tsp) black pepper, ground
• 1 Pinch black pepper, to taste
• 2 Tablespoons (tbsp) white balsamic vinegar
• 1.5 Tablespoons (tbsp) honey
• 0.75 Teaspoons (tsp) Dijon mustard
• 0.25 Teaspoons (tsp) garlic, minced
• 0.25 Cups canola oil
• 0.25 Cups extra-virgin olive oil

Steps

1. In a saucepan, bring 2 cups of water to a boil. Add the wild rice, reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, about 20 to 45 minutes, depending on the rice variety.
2. Drain any excess liquid, fluff the rice with a fork, and continue to cook uncovered for an additional 5 minutes. Spread the rice in a shallow dish to cool to room temperature, then refrigerate until cold, about 20 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 to 8 minutes. Drain the orzo, rinse with cold water, and refrigerate to chill.
4. In a large bowl, combine the chilled rice and orzo. Stir in the red onion, currants, bell peppers, corn, and 2 tablespoons of basil. Season with salt and black pepper.
5. In a separate bowl, whisk together the vinegar, honey, remaining 0.5 tablespoon of basil, mustard, and garlic. Slowly whisk in the canola and olive oils until the mixture is emulsified.
6. Pour the vinaigrette over the rice-orzo mixture and stir to combine. Adjust seasoning with additional salt and black pepper if desired.
7. Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.

Enjoy this colorful and flavorful salad as a refreshing side dish or a light main course!