WILD RICE & ORZO SALAD
Source of Recipe
Internet
List of Ingredients
1 cup dry instant wild rice
1/2 cup dry instant rice
1 chicken bouillon cubes
1 cup dry orzo pasta
1 red pepper, chopped
1/2 yellow peppers, chopped
1/2 red onions, chopped
1/2-1 cup fresh cilantro, finely chopped
1/2 cup slivered almonds (or more to taste)
1/2 teaspoon kosher salt
Salad Dressing
1/4-1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice, fresh preferred
1 clove garlic, minced
1 teaspoon oregano
1/4 teaspoon celery salt
1/8 teaspoon black pepper
balsamic vinegar
Recipe
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.
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