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  • Writer's pictureTedd Long

Wild Rice and Orzo Salad

Updated: Nov 19, 2018

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.



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


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)


In a large mixing bowl, combine all ingredients except dressing and toss. Drizzle with dressing and toss again to coat. Makes 6 servings.

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