Recipe By CWillemin
Published Apr 4th
Orzo and Wild Rice Salad
Prep 15m Cook 25m Additional 2h 20m Ready In 3h
Servings 4 servings Calories 566

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Recipe Ingredients

  • 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
  • ⅓ teaspoon pepper
  • 1 ½ teaspoons chopped fresh basil
  • ¼ cup canola oil
  • ¼ cup extra-virgin olive oil

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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
  • Carbohydrate 68.2 g
  • Fat 29.1 g
  • Fiber 4 g
  • Protein 10.6 g
  • Saturated Fat 3.3 g
  • Sodium 340.7 mg
  • Sugar 15.8 g


  1. As with any recipe, this can be tweaked according to personal preference. I love this version of this recipe and I also love the original at J. Alexander's. They are very similar. Note: This is a lot of choppping. The recipe is simple but a labor intensive and time consuming unless you have Wolfgang Puck's - Read more ...
  2. This took a bit longer than I thought probably because of the time it took to cook the wild rice. BUT this was simple in that it's not fancy and doesn't require any cooking. You can add any veges you'd like to this too. I replaced the currants with dried cranberries and added an asparagus - Read more ...
  3. I am giving this 5 stars because the concept of the recipie it self is awesome. I agree with all who said the dressing was "lost" or it just needed more of the dressing it self. I doubled the dressing and was not at all sorry, I also added cranberries instead of currents, and BACON!!! - Read more ...
  4. I only used 1/2 c. olive oil. I was hesitant about the corn and peppers combined with currants (or raisins which I used) but it really worked together. Great textures great flavors. My foodie hubby said it was the best pasta-type salad he had ever had. Definite keeper. I used 1/2 the pepper.
  5. loved this salad. I made it for a function at work and it was loved by all. I did sub out the currants and instead used golden raisins. Upped the vinegar and dijon mustard. I dressed it shortly before we ate so that the pasta and rice wouldn't absorb all of the dressing and get - Read more ...
  6. My dilemma was whether to make this a four star or a five star rating, but I'm giving four stars because the dressing wasn't quite right for me. It was perfect until I added it to the salad, and then it got lost. I added at least another tablespoon of the white balsamic vinegar, and - Read more ...
  7. Used quinoa and wild rice; room for improvement on the dressing...
  8. Tastes just like the recipe I had in a restaurant! I did however, add more corn, peppers and used dried cranberries instead of currents.
  9. Excellent. This reminded me of a salad I had at J. Alexander's. It was sooo tasty not heavy and was an excellent complement to my salmon.
  10. I love this gorgeous looking dish! It is so colorful and mouthwatering! and tastes spectacular!!! I did not have the wild rice on hand so I skipped it - but I will probably use it next time - as it adds to the colors! I will be making this dish again. The recipe calls for - Read more ...