Warm Wild Rice And Orzo Recipes

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.

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.

J. ALEXANDER'S WILD RICE AND ORZO SALAD

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.

WARM WILD RICE AND ORZO

Steps:

• In a medium saucepan, combine the rice, shallots, chicken broth, and 1 1/3 cups water. Bring to a boil over high heat, stirring. Reduce heat to moderately low, cover the pan and simmer until the rice is tender but slightly chewy and most of the liquid is absorbed, about 45 minutes. Set aside, uncovered.
• Fill a medium saucepan with water and add a pinch of salt and bring to a boil. Add the orzo and bring to boiling, stirring, until tender, about 8 minutes. Drain well. Return the orzo to the pan and stir in 1 tablespoons of the olive oil to coat the grains.
• *The rice and orzo can be prepared to this point up to 4 hours ahead. Cover and set aside.
• Drain the rice and add it to the orzo.
• In a large skillet, heat the remaining 1 tablespoons of olive oil. Add the scallions and cook, stirring, until just soft, about 1 minute. Add the orzo and rice and reduce the heat to moderately low. Cover and cook, stirring frequently, until heated through, about 5 minutes.
• Season with salt and pepper to taste and serve hot.