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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 ⅛ teaspoon pepper 1 ½ teaspoons chopped fresh basil ¼ cup canola oil ¼ cup extra-virgin olive oil

Nutrition Info

566 calories carbohydrate: 68.2 g cholesterol: : - fat: 29.1 g fiber: 4 g protein: 10.6 g saturatedFat: 3.3 g servingSize: - sodium: 340.7 mg sugar: 15.8 g transFat: : - unsaturatedFat: : -

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.
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.
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.

4 servings

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