Orzo and Wild Rice Salad

Recipe View In a saucepan, combine 2 cups of water and wild rice. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy (approximately 20-45 minutes, depending on the rice variety).

Recipe View Drain any excess liquid from the cooked rice. Fluff the rice with a fork and continue to cook, uncovered, for 5 minutes to dry slightly. Spread the rice in a shallow dish, allow it to cool to room temperature, and then refrigerate until thoroughly chilled (about 20 minutes).

Recipe View While the rice is cooling, bring a large pot of lightly salted water to a boil. Add the orzo pasta and cook, stirring occasionally, until it is tender yet firm to the bite (7-8 minutes). Drain the orzo, rinse it with cold water to stop the cooking process, and then refrigerate to chill.

Recipe View In a large bowl, combine the chilled wild rice and orzo. Add the chopped red onion, dried currants, diced bell peppers (yellow, red, and green), and drained corn kernels. Season with 2 tablespoons of fresh basil, salt, and black pepper.

Recipe View In a separate bowl, whisk together the white balsamic vinegar, honey, remaining ½ tablespoon of basil, Dijon mustard, and minced garlic. Slowly whisk in the canola oil and extra-virgin olive oil until the vinaigrette is emulsified and smooth.

Recipe View Pour the vinaigrette over the rice-orzo mixture and stir gently to combine, ensuring that all ingredients are evenly coated. Taste and adjust the seasoning with additional salt and black pepper, if desired. Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld together.