BCL - Bellepepper's Orzo and Wild Rice Salad Good Recipes

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Bellepepper's Orzo and Wild Rice Salad

"I loved this salad at a well-known eating place and once they would not divulge the recipe, I created my very own. Although a piece time eating, the entirety can be organized at the least a day in advance, protected and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who asked the recipe. This salad may be served cold or at room temperature."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 6M	Ready in : 30M

Combine orzo, wild rice, orange bell pepper, pink bell pepper, corn, currants, and red onion together in a huge 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 easy.
Mix pecans, almonds, and parsley into orzo combination. Drizzle sufficient dressing to coat salad; toss to frivolously coat. Season with salt and black pepper.

Notes :

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