Wild rice, orzo and pepper salad

    2 hours 40 min

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

    50 people made this

    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.

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    Reviews in English (43)


    My dilemma was whether to make this a four star or a five star rating, but I'm giving four stars because the dressing wasn't quite right for me. It was perfect until I added it to the salad, and then it got lost. I added at least another tablespoon of the white balsamic vinegar, and that seems to make a big difference. Next time I'll start out with a third of a cup of vinegar and just a little less oil and go from there. The directions for the rice and pasta were right on the mark. I used dried cranberries rather than currants just because that's what I had, and my corn was fresh. I used 1/4 cup of red onion, and I added a little more salt (I used kosher). An addition of about 1/3 cup of toasted slivered almonds is perfect with the rice. These are, for the most part, minor changes (though it sounds like more) for this gorgeous salad. I will definitely make this again! UPDATE: I made this again and upped the vinegar to 1/3 cup, the Dijon to 1 tablespoon, and the salt and pepper a lot! I added almost all the dressing to the warm rice and pasta for several hours before adding all the rest of the ingredients for the last several hours. I owe SUCCESS to my friends on the Recipe Exchange, who graciously aided me in my efforts!  -  23 Aug 2010  (Review from Allrecipes US | Canada)


    I love this gorgeous looking dish! It is so colorful and mouthwatering! and tastes spectacular!!! I did not have the wild rice on hand so I skipped it - but I will probably use it next time - as it adds to the colors! I will be making this dish again. The recipe calls for alot of vegetables diced into 3 tbsp. amounts. I woun't cut into 3 different peppers just for 1/4 of the pepper or open a can of corn just for 3 tbs. of corn - so of course I ended up with ALOT of this salad. I doubled the dressing, but I omitted the 1/4 cup canola oil (it would be too greasy) - but added in just the 1/4 cup olive oil. I did not have white balsamic vinegar, so I used regular balsamic.  -  03 Aug 2008  (Review from Allrecipes US | Canada)


    Excellent. This reminded me of a salad I had at J. Alexander's. It was sooo tasty, not heavy and was an excellent complement to my salmon.  -  09 Sep 2008  (Review from Allrecipes US | Canada)