Best 6 Wild Rice Orzo Salad Recipes

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Indulge in a culinary journey with our tantalizing Wild Rice Orzo Salad, a symphony of flavors and textures that will delight your palate. This vibrant salad boasts a harmonious blend of wild rice, orzo pasta, roasted vegetables, dried cranberries, and toasted walnuts, all tossed in a tangy lemon-tahini dressing.

Embark on a culinary adventure with our Wild Rice Orzo Salad, a delectable blend of flavors and textures that will transport your taste buds to a realm of delight. This vibrant salad boasts a harmonious union of wild rice, orzo pasta, roasted vegetables, dried cranberries, and toasted walnuts, all artfully arranged upon a bed of crisp greens. A tangy lemon-tahini dressing adds a burst of citrusy brightness, while fresh herbs lend a touch of aromatic delight.

Here are our top 6 tried and tested recipes!

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.

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.

COLD WILD RICE & ORZO SALAD



Cold Wild Rice & Orzo Salad image

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

1 cup dry instant wild rice
1/2 cup dry instant rice
1 chicken bouillon cube
1 cup dry orzo pasta
1 red pepper, chopped
1/2 yellow pepper, chopped
1/2 red onion, chopped
1/2-1 cup fresh cilantro, finely chopped
1/2 cup slivered almonds (or more to taste)
1/2 teaspoon kosher salt
1/4-1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice, fresh preferred
1 clove garlic, minced
1 teaspoon oregano
1/4 teaspoon celery salt
1/8 teaspoon black pepper
balsamic vinegar

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.

WILD RICE & ORZO CRANBERRY SALAD



WILD RICE & ORZO CRANBERRY SALAD image

Categories     Salad     Side

Yield 15+ people

Number Of Ingredients 15

3.5 cups chicken stock for cooking of rice
3.5 cups water (or chicken stock) for orzo
1 cup (dry) wild rice
2 cups (dry) orzo
1/8 cup chopped italian parsley
1.5 cup chopped green onion (using plenty of green portion)
1.5 cups chopped pecans
2 cups chopped celery
2 cups dried cranberries
3/4 cup fruity wine (white zinfandel works well)
Dressing:
1/4 cup OJ concentrate
1/2 cup olive oil
1/4 cup seasoned rice vinegar
1/16 cup or 1.5 Tbsp grated fresh ginger

Steps:

  • Bring chicken stock for rice to boil and add wild rice simmer for 55 minutes covered. In separate saucepan, add cranberries and wine, bring up to boil and continue cooking on medium-low for 5 minutes and put in a bowl to cool. Next, bring water to boil for orzo, add orzo and cook pasta for 9 minutes. Note when done you won't need to drain orzo as it should absorb most of the liquid and you may need to add a bit more. You will likely have time to chop other ingredients while rice finishes. When rice done, put in a large bowl with orzo and combine well. Add celery, onion, parsley, pecans, and cranberries and mix well again. Add dressing and mix well again and chill.

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     100+ Pasta Salad Recipes

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

WILD RICE & ORZO SALAD



WILD RICE & ORZO SALAD image

Categories     Salad     Side

Yield 8 people

Number Of Ingredients 13

• 1 Cup Cooked wild rice
• 1 Cup Cooked orzo or farro
• 1/3 Red Pepper, chopped ( or even roasted)
• 1/2 Cup Black olives- sliced
• 1/2 Cup Sun-dried tomatoes - chopped
• 2 Tbsp Capers
• 1/3 Cup Olive oil or Garlic Olive Oil
• 1/3 Cup Aged Balsamic Vinegar
• 2 Tbsp Fresh Basil - chopped
• 1 Tbsp Scallions-chopped
• 2 Cloves Garlic (Minced)
• Salt & Pepper - to taste
•1/4 Cup Pignoli Nuts, roasted

Steps:

  • • In a large bowl, combine all ingredients except pignoli nuts. Mix well to cover all with dressing. Cover and marinate 4 hours (overnight OK) . Add pignoli nuts before serving. • Serves 8 as a side dish

Tips:

  • To save time, use pre-cooked wild rice or orzo.
  • For a more flavorful salad, toast the orzo before cooking.
  • Add other vegetables to the salad, such as chopped cucumber, bell pepper, or zucchini.
  • Use a variety of herbs and spices to flavor the salad, such as basil, oregano, thyme, or cumin.
  • For a creamy salad, add a dollop of Greek yogurt or sour cream.
  • Serve the salad immediately or chill it for later.

Conclusion:

Wild rice and orzo salad is a delicious and healthy dish that is perfect for lunch, dinner, or a side dish. It is easy to make and can be customized to your liking. With its nutty flavor and chewy texture, wild rice adds a unique touch to this salad. Orzo, a small pasta, adds a tender and filling element. The combination of these two grains, along with the fresh vegetables and herbs, makes for a flavorful and satisfying salad. Whether you are looking for a light meal or a hearty side dish, wild rice and orzo salad is a great choice.

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