ALEXANDER'S ORZO AND WILD RICE SALAD
Make and share this Alexander's Orzo and Wild Rice Salad recipe from Food.com.
Provided by Mystikal49
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 24
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.
J. ALEXANDER'S WILD RICE AND ORZO SALAD
A deliciously fresh and colorful wild rice and orzo salad with a champagne vinaigrette. Serve this with salmon or shrimp, grilled chicken or as a meatless main dish.
Provided by Laurie McNamara
Categories Salads Side Dishes
Time 1h
Number Of Ingredients 21
Steps:
- In a medium bowl add in the basil, oregano, thyme and garlic. Add in the sugar, pour in the champagne vinegar and whisk while drizzling in the olive oil. Season with salt and pepper and set off to the side.
- In a large bowl, combine the cooked wild rice, wheat berries, orzo, peppers, corn, onion, almonds, currants and parsley. Toss to combine.
- Pour in the champagne and herb vinaigrette, toss and either serve immediately or refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 290 kcal, Carbohydrate 40 g, Protein 7 g, Fat 12 g, SaturatedFat 2 g, Sodium 127 mg, Fiber 5 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 10 g
J. ALEXANDER'S ORZO & WILD RICE SALAD RECIPE
Provided by á-47894
Number Of Ingredients 21
Steps:
- Cook orzo and wild rice per package directions. For dressing combine all but oil, whisk, then stirring vigorously add oil. Toss all together and refrigerate. Keeps well for several days.
ORZO AND WILD RICE SALAD
My version of a local restaurant, J.Alexander's. This is my favorite side salad.
Provided by Jennifer Petrouske
Categories Pasta Salads
Time 1h
Number Of Ingredients 12
Steps:
- 1. mix all together, and add poppyseed dressing to the correct consistency.
- 2. For your own Champagne Vinegar Dressing instead of Poppyseed: 1 cup Champagne vinaigrette (See recipe) Champagne Vinaigrette: 1/4 cup champagne vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon freshly cracked black pepper 2 tablespoons olive oil
BELLEPEPPER'S ORZO AND WILD RICE SALAD
I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.
Provided by bellepepper
Categories Salad Pasta Salad
Time 30m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 37 g, Fat 15.3 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 6 mg, Sugar 16.7 g
WILD RICE AND ORZO WITH TARRAGON
Provided by Molly O'Neill
Categories pastas, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and 1/2 teaspoon of salt and simmer, covered, until the rice is tender and the grains begin to pop open, about 45 minutes to an hour. Drain well and set aside.
- Meanwhile, bring 4 cups of water to a boil in another saucepan. Add the orzo and boil until the orzo just begins to become tender, 6 to 7 minutes. Drain and cool under cold water. Set aside.
- When ready to serve, melt the butter in a large saute pan set over medium heat. Add shallots and cook, stirring, for 2 minutes. Add the wild rice and orzo and cook, stirring, until heated through. Add the tarragon and parsley, season with salt and pepper to taste and cook for an additional minute. Serve immediately.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 185 milligrams, Sugar 4 grams, TransFat 0 grams
COLD WILD RICE & ORZO SALAD
Had a similar salad at a restaurant, and reconstructed from memory. You may need or want more salad dressing and don't be afraid to add extra almonds for more crunch! You can play around with the ingredient quantities as well.
Provided by Chuck Steak
Categories Rice
Time 40m
Yield 6 cups
Number Of Ingredients 18
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.
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