From Peg Bryant.
Orzo pasta tossed with wild rice, red onion, corn, almonds, basil, olive oil and champagne vinegar, creating a delicious, colorful cold salad.
Ingredients
Salad:
2 cups cooked wild rice
about ½ cup uncooked wild rice
1 cup cooked orzo - about ½ cup uncooked orzo
¼ cup fine-diced red onion
½ cup fine-diced red bell pepper
½ cup sweet corn kernels (canned, or defrosted frozen)
¼ cup fine-sliced scallions (1 inch of green included)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 tablespoons slivered almonds
¼ cup currants
Dressing:
¼ teaspoon salt
¼ teaspoon fresh-ground black pepper
⅓ cup, plus 1 tablespoon of olive oil
½ teaspoon Dijon-style mustard
2 tablespoons champagne vinegar (or rice vinegar)
Instructions
In a large mixing bowl, combine all ingredients except dressing and toss. Drizzle with dressing and toss again to coat. Makes 6 servings.