Cold Wild Rice Orzo Salad Recipes

BELLEPEPPER'S ORZO AND WILD RICE SALAD

Steps:

• Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
• Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
• Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

ORZO AND WILD RICE SALAD

Steps:

• Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
• Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
• Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

J. ALEXANDER'S ORZO AND WILD RICE SALAD RECIPE

Steps:

• Cook orzo and wild rice per package directions. Shock in cold water.
• Refrigerate to chill.
• Place all dressing ingredients in a mixing bowl, except the oil.
• Stir until well blended.
• While vigorously stirring the mixture, slowly add the oils.
• Refrigerate to chill.
• When ready to serve, put all ingredients in a mixing bowl (including dressing) and toss well.
• Serve very cold.

COLD WILD RICE & ORZO SALAD

Steps:

• 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.

ALEXANDER'S ORZO AND WILD RICE SALAD

Steps:

• For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).
• Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
• Use only 1/2 cup of dressing for salad.
• Place all other ingredients in a mixing bowl and mix well.
• Serve ice cold, 38-40°F Shelf life mixed is two hours.

WILD RICE SALAD-COLD

Steps:

• Cook the rice according to package directions(and then add about 10 minutes longer) Make sure it is soft.
• Drain and cool.
• Cook chicken breasts either in water or you can bake them. (About 15-20 minutes). I cut the chicken in to bit sizes and boil. Most pieces float when they are done.
• Cut sliced water chestnuts into small pieces.
• Drain mandarin oranges.
• Mix all together with mayo. Use enough mayo to cover everything. Sorry I don't remember how much mayo exactly. After refrigerating you may need to add a bit more. It soaks into the rice.
• Most of this recipe is to taste. How much you like of something.
• Refrigerate until cold or overnight.
• Cashews-mix in just before serving--whole cashews are the best. Put in how many you like. I usually put in 3/4 a can. The cashews are a very important part of this recipe. They add the salt and crunch to this recipe.

COLD ORZO SALAD

Steps:

• Cook orzo according to package directions.
• Drain and transfer to a large bowl. Add salt, pepper and garlic powder.
• In seperate bowl measure out vinegar and olive oil.
• Chop onion.
• Slice basil.
• Zest lemon.
• Add to orzo - red onion, tomatoes, peas, feta cheese, pine nuts, lemon zest and basil.
• Toss to combine.
• Stir on vinegar/oil mixture.
• Season, to taste, with salt and black pepper.