Orzo and Wild Rice Salad Recipe – Simply Delicious
Are you tired of the same old boring side dishes at your dinner parties? Look no further than my Alexander’s Orzo and Wild Rice Salad Recipe. This flavorful and refreshing salad packs a punch with its combination of orzo pasta, cooked wild rice, chopped vegetables, and dried currants, all tossed in a tangy dressing made with fresh garlic and lemon juice.
I first discovered this recipe at J. Alexander’s restaurant, where I was blown away by the flavors and textures in each bite. After some experimentation in my own kitchen, I’ve perfected the recipe to share with you all.
Not only is this salad delicious, but it’s also versatile. It pairs well with many main dishes, from grilled chicken to smoked Norwegian salmon. Plus, it’s easy to make ahead of time and can be served at room temperature for added convenience.
So why settle for a lackluster side dish when you could impress your guests with this flavorful and unique salad? Let’s get started on making Alexander’s Orzo and Wild Rice Salad Recipe.
Why You’ll Love This Recipe
Fellow foodies, let me tell you why Alexander’s Orzo and Wild Rice Salad Recipe is the perfect addition to your recipe collection!
Not only is this dish absolutely delicious, but it also offers an array of health benefits with the use of wholesome ingredients. The combination of wheat berries, wild rice, orzo pasta, slivered almonds, and dried currants provides a satisfying and nutritious balance of carbohydrates, protein, and fiber.
But that’s not all. The fresh herbs such as parsley and basil add bold flavors while the garlic granules and French Dijon mustard add a pop of spice. The inclusion of canned corn niblets and diced bell pepper enhance the salad’s sweetness and crunch respectively.
What makes me love this recipe even more is its versatility. This side dish can be easily paired with any entree or served as a light main course. It’s perfect to bring to potlucks or served at home for family gatherings. Trust me; your guests will be impressed!
So why settle for a boring salad when you can have Alexander’s Orzo and Wild Rice Salad Recipe? Try it out today and experience the delectable flavors yourself!
Ingredient List
Here’s everything you’ll need to make this Alexander’s Orzo and Wild Rice Salad Recipe:
For the salad:
- 1 cup of uncooked orzo pasta
- 3 cups of cooked wild rice
- 2 diced red bell peppers
- 1 can of corn kernels, drained
- 3 diced green onions
- ¼ cup of chopped parsley
- ¼ cup of chopped fresh basil
- ½ cup of dried currants
- 1 diced red onion
For the dressing:
- 3 tablespoons of extra-virgin olive oil
- 3 tablespoons of canola oil
- 3 tablespoons of sugar
- 2 tablespoons of French Dijon mustard
- 1 minced garlic clove
- Juice from one lemon
- Salt and pepper to taste
For garnishing:
- Slivered almonds
The Recipe How-To
First, I cook 1 cup of orzo pasta and 1 cup of wild rice separately in two pots according to their package directions. I rinse them under cold water after cooking, drain thoroughly and set aside.
Prepare the Dressing
In a medium mixing bowl, I combine 3 tablespoons of fresh lemon juice, 2 teaspoons of French Dijon mustard, 1 tablespoon of garlic granules, 1 tablespoon of sugar, and a pinch of salt and pepper. I whisk the ingredients until well combined.
While whisking continuously, I slowly pour in ½ cup of extra-virgin olive oil and ½ cup of canola oil into the bowl. I keep whisking vigorously in a back-and-forth motion until the ingredients are emulsified.
Combine the Ingredients
I transfer the cooked orzo and rice into a large mixing bowl. Then, I add 1 red bell pepper, seeded and diced; 3 green onions, chopped; 1 red onion, peeled and diced; 1 cup canned corn niblets; a handful of chopped curly parsley or cilantro; and half a handful each of chopped basil leaves and thyme leaves.
Next, I pour the prepared dressing over the top of the ingredients in the mixing bowl. Then toss everything gently with a large spoon or salad tongs until all ingredients are coated evenly.
Add Final Touches
To finish it off, I sprinkle 2 tablespoons each of dried currants, slivered almonds, and canned corn niblets over the top for added texture and sweetness. Finally, I give it one more toss before setting it aside to chill in the refrigerator for an hour before serving.
This orzo and wild rice salad can be enjoyed as is but also pairs well with freshly grilled meats or smoked Norwegian salmon served over a bed of vegetables for a complete meal experience!
Substitutions and Variations
Whether you’re running low on ingredients or want to switch things up, this recipe is versatile enough to allow for some substitutions and variations. Here are a few ideas to try out:
– Orzo pasta: If you can’t find orzo pasta, you can substitute it with another small-shaped pasta like macaroni or penne. For a gluten-free option, try quinoa or rice.
– Wild rice: If wild rice is not available, brown rice or a mixture of different types of rice can be used instead.
– Vegetables: The salad calls for bell pepper, red onion, and canned corn niblets, but feel free to add or swap them with other vegetables like cherry tomatoes, cucumbers, or shredded carrots.
– Dried fruit: Currants can be substituted with any other type of dried fruit such as dried cranberries or raisins.
– Nuts: Almonds can be replaced with other nuts such as pecans or walnuts. You can also omit the nuts altogether if you have a nut allergy.
– Dressing: The dressing is a simple combination of oil, vinegar, mustard, sugar, garlic, and lemon juice. You can mix things up by using different types of vinegar like balsamic or apple cider vinegar. You could also add extra herbs like thyme or oregano for more flavor.
These are just a few ideas to get you started. Experiment with different combinations until you find the perfect variation that suits your taste buds.
Serving and Pairing
When it comes to serving and pairing the Alexander’s Orzo and Wild Rice Salad, the possibilities are endless! This dish isn’t just a crowd-pleaser – it’s also packed with nutrients making it a healthy and refreshing side dish that goes well with any main course.
One of my favorite ways to serve this salad is with grilled chicken or fish. The fresh flavors of the vegetables and herbs in the salad complement the savory taste of the grilled meat perfectly. You can also grill some veggies and toss them into the salad for an even more summery flavor.
If you’re looking for a vegetarian option, this salad pairs great with roasted vegetables like eggplant, zucchini, or portobello mushrooms. The natural sweetness of the roasted veggies brings out the nutty flavor of the wild rice nicely.
This salad recipe would also be perfect for entertaining guests at a summer BBQ or potluck dinner. You could pair it with other classic party foods like hot dogs or hamburgers, or even go for something a little fancier like smoked Norwegian salmon. At Alexander’s restaurant, we often serve it with a vegetable salad as a lunch option.
No matter how you choose to serve and pair this dish, it’s sure to be a hit at any summer gathering or dinner party. And if you need to make it ahead of time for an event, don’t worry – it stores well in the fridge without losing its flavor or texture.
Make-Ahead, Storing and Reheating
Now that you’ve made this delightful salad, you may be wondering how to store and reheat it. I must say this recipe is perfect for meal prepping or taking to a party.
If you want to make the salad ahead of time, simply prep all the ingredients and store them separately in air-tight containers until you’re ready to assemble them. Then, mix the ingredients together and chill the salad for at least 30 minutes before serving. This will allow all the flavors to meld together perfectly.
You can also store any leftovers in an airtight container in the refrigerator. The salad will keep well for up to 4 days, but it’s best eaten within the first 2 – 3 days as the greens may wilt.
If you want to reheat your leftover salad, I recommend reheating only the wild rice and orzo pasta in the microwave for about 30-45 seconds. Always remember to cover your food while reheating it in the microwave. Once it’s heated through, mix it with the remaining cold ingredients for a delicious cold-and-hot dish.
In case you’re making the recipe for a party or hosting an event, consider making extra amounts of this delicious salad since I’ve found that guests usually ask for more helpings.
This flavorful salad is not only easy to make and perfect for summer parties, but also ideal for meal prepping and storing in advance. Just remember to follow these simple tips to ensure that your leftovers are as fresh as the original recipe!
Tips for Perfect Results
To ensure an outstanding outcome for your Alexander’s Orzo and Wild Rice Salad recipe, I’ve gathered some essential tips and tricks. Keep in mind that preparation is the key to success.
A pro tip for this recipe is to mix the dressing ingredients in a separate bowl before adding them to the salad. This way, you can adjust the seasoning and the tartness to your liking and avoid over-dressing or under-dressing the salad.
When cooking the orzo pasta, be sure to follow the package directions precisely. Avoid overcooking it since soft orzo can turn into mush when mixed with other ingredients, ruining your salad’s texture. And a minute less of cooking time can leave it chewy.
If you’re looking for extra flavor depth, consider substituting regular sugar with brown sugar or honey. Also, if you cannot get fresh wild rice, it is more than okay to use canned wild rice; you will yield equally delicious results.
In this salad recipe, every ingredient plays a significant role in providing flavor and texture. Hence there is no room for grim toppings such as canned olives or processed croutons that can undermine your efforts. You should also chop your vegetables into small uniform pieces to ensure each bite has a balance of flavors.
Lastly, Alexander’s Orzo and Wild Rice Salad pairs well with smoked Norwegian salmon or other summer-ready proteins like grilled chicken breast, tofu kebabs or even lentil patties to add protein content while keeping it vegetarian-friendly.
With these tips in mind, you’ll come away with a stunning orzo and wild rice salad that we assure you won’t want to miss out on!
Bottom Line
With Alexander’s Orzo and Wild Rice Salad Recipe, you will have a tasty and nutritious option for your next party. This recipe includes a variety of ingredients that are healthy and flavorful, including fresh basil, garlic granules, pepper, salt, and parsley. Additionally, the recipe is easy to make and can be customized to meet your specific tastes.
Whether you’re looking for a light lunch or a hearty dinner, this salad is perfect for any occasion. With its unique blend of rice, wheat berries, orzo, peppers, corn kernels, almonds, currants, and other ingredients mixed with an oil-based dressing that includes French Dijon mustard, fresh garlic, lemon juice and sugar, this salad is truly one-of-a-kind.
What makes this recipe even more appealing is its versatility. You can create different variations of the dish based on your preferences. I highly recommend substituting the canned corn niblet for fresh corn and adding some diced avocado for extra creaminess. You can also switch out the dried currants for dried cranberries to add a festive touch.
In summary, Alexander’s Orzo and Wild Rice Salad Recipe is the perfect dish for anyone who loves healthy food full of flavor. With so many customization options, you will never get bored. Give it a try at your next party and see how it becomes the star attraction of your event.
Alexander’s Orzo and Wild Rice Salad Recipe
Ingredients
- 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
Instructions
- 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.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!