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| Bellepepper's Orzo and Wild Rice Salad |
"I enjoyed this salad at a well-known eating place and once they wouldn't disclose the recipe, I created my personal. Although a bit time consuming, the whole thing can be organized at the least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for folks that requested the recipe. This salad may be served cold or at room temperature."
Ingredients :
- 2 cups cooked orzo
- 1/2 cup cooked wild rice
- half cup diced orange bell pepper
- half of cup diced crimson bell pepper
- half of cup frozen corn, thawed
- half of cup dried currants
- 1/four cup diced red onion
- Dressing:
- 1/four cup vegetable oil
- 3 tablespoons white sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons cider vinegar
- 1 teaspoon minced clean onion
- 1 pinch ground white pepper
- 1 pinch paprika
- 1 pinch garlic powder, or to taste
- salt to taste
- salt and floor black pepper to taste
- 1/four cup chopped toasted pecans
- 1/4 cup toasted slivered almonds
- 1/4 cup chopped fresh parsley
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 30M |
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- Combine orzo, wild rice, orange bell pepper, crimson bell pepper, corn, currants, and purple onion collectively in a huge bowl.
- Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt collectively in a blender or meals processor till easy.
- Mix pecans, almonds, and parsley into orzo aggregate. Drizzle enough dressing to coat salad; toss to lightly coat. Season with salt and black pepper.
Notes :
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