BCL - Bellepepper's Orzo and Wild Rice Salad You Have To Try

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Bellepepper's Orzo and Wild Rice Salad

"I loved this salad at a famous restaurant and after they would not reveal the recipe, I created my own. Although a piece time consuming, the whole thing may be organized at least an afternoon ahead, blanketed and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for folks who asked the recipe. This salad may be served cold or at room temperature."

Ingredients :

  • 2 cups cooked orzo
  • half of cup cooked wild rice
  • half of cup diced orange bell pepper
  • 1/2 cup diced pink bell pepper
  • half cup frozen corn, thawed
  • half cup dried currants
  • 1/4 cup diced red onion
  • Dressing:
  • 1/four cup vegetable oil
  • three tablespoons white sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons cider vinegar
  • 1 teaspoon minced clean onion
  • 1 pinch ground white pepper
  • 1 pinch paprika
  • 1 pinch garlic powder, or to flavor
  • salt to flavor
  • salt and floor black pepper to flavor
  • 1/four cup chopped toasted pecans
  • 1/four cup toasted slivered almonds
  • 1/four cup chopped fresh parsley

Instructions :

Prep : 30M Cook : 6M Ready in : 30M
  • Combine orzo, wild rice, orange bell pepper, purple bell pepper, corn, currants, and crimson onion collectively in a large bowl.
  • Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt collectively in a blender or food processor till clean.
  • Mix pecans, almonds, and parsley into orzo combination. Drizzle sufficient dressing to coat salad; toss to flippantly coat. Season with salt and black pepper.

Notes :

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