Best 7 Alexanders Orzo And Wild Rice Salad Recipes

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Embark on a culinary journey with Alexander's Orzo and Wild Rice Salad, a delectable dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This enticing salad showcases a symphony of tender orzo pasta, nutty wild rice, crisp vegetables, and a tangy dressing, all coming together to create a vibrant and satisfying meal.

For those seeking a delightful vegetarian main course or a refreshing side dish, this salad stands out as a perfect choice. Its versatility extends to potlucks, picnics, and lunch boxes, making it an ideal dish for sharing and savoring. With variations such as the Mediterranean Orzo Salad and the flavorful Lemon Herb Orzo Salad, this article offers a diverse range of recipes to cater to various preferences and dietary needs.

Get ready to explore the culinary wonders of Alexander's Orzo and Wild Rice Salad, along with its enticing variations, as we delve into the world of flavors and textures that await.

Check out the recipes below so you can choose the best recipe for yourself!

J. ALEXANDER'S ORZO AND WILD RICE SALAD RECIPE



J. Alexander's Orzo and Wild Rice Salad Recipe image

Make our J. Alexander's Orzo and Wild Rice Salad Recipe at home tonight for your family. With our Secret Restaurant Recipe your Orzo and Wild Rice Salad will taste just like J. Alexander's.

Provided by Mark

Categories     Party Recipe     Salad     Salad Dressing     Side Dish

Time 3h5m

Number Of Ingredients 20

2 cups cooked Orzo
1 cup cooked Wild Rice
3 tablespoons diced Red Onions
3 tablespoons Currants
2 tablespoons Corn Niblets
3 tablespoons diced Yellow Bell Pepper
3 tablespoons diced Red Bell Pepper
3 tablespoons diced Green Bell Pepper
2 tablespoons chopped fresh Basil
1/2 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper (to taste)
1/4 cup chopped Parsley
1/4 cup Canola Oil
1/4 cup Extra-Virgin Olive Oil
1/8 cup sweet White Balsamic Vinegar
1 1/2 tablespoon Honey
1/4 tablespoon Dijon Mustard
1/4 teaspoon minced Garlic
1/8 teaspoon freshly ground Black Pepper (to taste)
1/2 tablespoon fresh Basil (chopped)

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.

ORZO AND WILD RICE SALAD



Orzo and Wild Rice Salad image

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Provided by CWillemin

Categories     Salad     Pasta Salad

Time 3h

Yield 4

Number Of Ingredients 20

½ cup wild rice
2 cups water
1 cup orzo pasta
3 tablespoons chopped red onion
3 tablespoons dried currants
2 tablespoons corn kernels, drained
3 tablespoons diced yellow bell pepper
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white balsamic vinegar
1 ½ tablespoons honey
¾ teaspoon Dijon mustard
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 ½ teaspoons chopped fresh basil
¼ cup canola oil
¼ cup extra-virgin olive oil

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.

Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g

ORZO AND WILD RICE SALAD



Orzo and Wild Rice Salad image

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

2 c orzo pasta, cooked
1/4 c toasted almonds
1 c wild rice, cooked
1/4 c raisins
1/2 c red bell pepper, chopped
1/2 c yellow bell pepper, chopped
1/4 c italian parsley, chopped
1/2 c cran raisin
salt and pepper to taste
1 1/4 c wheatberry, cooked
1/2 c fresh corn, cut off cob
1 c poppyseed dressing

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

J. ALEXANDER'S WILD RICE AND ORZO SALAD



J. Alexander's Wild Rice and Orzo Salad image

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

1 tablespoon thinly slice fresh basil leaves
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh thyme
1 clove garlic (grated)
1½ tablespoons sugar
1/4 cup champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt (or to taste )
1/4 teaspoon freshly ground black pepper (or to taste)
3 cups cooked wild rice blend (1-1/2 cups uncooked)
2 cups cooked red winter wheat berries (about 1 cup uncooked)
2 cups cooked orzo pasta (about 1 cup uncooked - I like DeLallo brand)
1/2 cup finely diced red bell pepper
1/2 cup finely diced orange bell peppers
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced green bell pepper
1 cup corn kernels (thawed if frozen)
1/3 finely diced red onion
1/2 cup toasted sliced almonds
1/3 cup dried zante currants
1/4 cup chopped fresh parsley leaves

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

ALEXANDER'S ORZO AND WILD RICE SALAD



Alexander's Orzo and Wild Rice Salad image

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

4 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons lemon juice
1/2 teaspoon fresh garlic, minced
1/2 tablespoon French Dijon mustard
1/2 tablespoon sugar
3/8 cup canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups orzo pasta, cooked
1 cup cooked wild rice
1/4 cup red onion, diced
1/4 cup currants
1/8 cup canned corn niblet
1/4 cup toasted almond
1 tablespoon parsley, chopped
3 tablespoons red peppers, diced
3 tablespoons yellow peppers, diced
1/2 cup green onion, sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic granules
1/8 cup fresh basil, cut in slivers

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.

BELLEPEPPER'S ORZO AND WILD RICE SALAD



Bellepepper's Orzo and Wild Rice Salad image

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

2 cups cooked orzo
½ cup cooked wild rice
½ cup diced orange bell pepper
½ cup diced red bell pepper
½ cup frozen corn, thawed
½ cup dried currants
¼ cup diced red onion
¼ cup vegetable oil
3 tablespoons white sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 teaspoon minced fresh onion
1 pinch ground white pepper
1 pinch paprika
1 pinch garlic powder, or to taste
salt to taste
salt and ground black pepper to taste
¼ cup chopped toasted pecans
¼ cup toasted slivered almonds
¼ cup chopped fresh parsley

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

J. ALEXANDER'S ORZO & WILD RICE SALAD RECIPE



J. Alexander's Orzo & Wild Rice Salad Recipe image

Provided by á-47894

Number Of Ingredients 21

Dressing:
2 C cooked orzo
1 C cooked wild rice
3 T diced red onions
3 T currants or craisins
2 T yellow corn niblets
3 T diced yellow pepper
3 T diced red pepper
3 T diced green pepper
2 T fresh chopped basil
1/2 t salt
1/2 t pepper
1/4 C chopped parsley
1/4 C canola oil
1/4 C olive oil
1/8 C sweet white balsamic vinegar
1 1/2 T honey
1/4 T Dijon mustard
1/4 t minced garlic
1/8 t pepper
1/2 T fresh chopped basil

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.

Tips:

  • Use high-quality ingredients: Fresh vegetables, flavorful herbs, and tender grains will make all the difference in your salad.
  • Cook the orzo and wild rice according to package directions: This will ensure that they are cooked properly and have the right texture.
  • Let the orzo and wild rice cool completely before adding them to the salad: This will prevent the salad from becoming soggy.
  • Chop the vegetables and herbs finely: This will help them to distribute evenly throughout the salad.
  • Use a light vinaigrette dressing: A heavy dressing will weigh down the salad and make it less refreshing.
  • Season the salad to taste: Add salt, pepper, and other seasonings until the salad is flavorful but not overpowering.
  • Serve the salad immediately or chill it for later: This salad can be served warm or cold, depending on your preference.

Conclusion:

Alexander's Orzo and Wild Rice Salad is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its combination of hearty grains, fresh vegetables, and flavorful herbs, this salad is sure to be a hit with everyone who tries it.

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