Wild rice, orzo and pepper salad

Wild rice, orzo and pepper salad


48 people made this

About this recipe: Orzo pasta is tossed with wild rice, onion, currants, sweetcorn and peppers in a sweet and tangy vinaigrette.


Serves: 4 

  • 100g wild rice
  • 475ml water
  • 200g orzo pasta
  • 3 tablespoons chopped red onion
  • 3 tablespoons dried currants
  • 2 tablespoons sweetcorn kernels
  • 3 tablespoons diced yellow pepper
  • 3 tablespoons diced red pepper
  • 3 tablespoons diced green pepper
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons white balsamic vinegar
  • 1 1/2 tablespoons honey
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon finely chopped garlic
  • 1/8 teaspoon pepper
  • 1 1/2 teaspoons chopped fresh basil
  • 4 tablespoons rapeseed oil
  • 4 tablespoons extra-virgin olive oil

Prep:15min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

  1. Bring the wild rice and water to the 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.
  2. Bring a large pot of lightly salted water to the boil. Add the orzo pasta and cook until al dente, 7 to 8 minute. Drain, rinse with cold water and chill.
  3. Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, sweetcorn, yellow pepper, red pepper and green 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 rapeseed and olive oils until emulsified. Stir the dressing into the pasta and refrigerate 2 hours before serving.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate