J. Alexander's Wild Rice and Orzo Salad

J. Alexander's Wild Rice Orzo Salad made fresh and full of flavor! Years ago I recreated an incredible side dish from a nearby restaurant, and to this day is one one of my all-time favorites! A blend of wild rice, orzo and red winter wheat berries with bell peppers, sweet corn, currants and toasted almonds is tossed in a herb-y champagne vinaigrette. Serve this with salmon or shrimp, grilled chicken or as a meatless side dish.

Yields 16 (1-cup) servings.

Course Salads, Side Dishes

Cuisine American

Keyword easy, orzo, salad, side dish, summer salad, wild rice

Prep Time 1

Total Time 1

Servings servings

Calories 216

Author Laurie McNamara

Ingredients

FOR THE CHAMPAGNE VINAIGRETTE:

1 tablespoon thinly slice fresh basil leaves
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 clove garlic grated
1½ tablespoons sugar
1/4 cup champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper or to taste

FOR THE SALAD:

3 cups cooked wild rice blend 1½ cups uncooked
2 cups cooked red winter wheat berries about 1 cup uncooked
2 cups cooked orzo pasta about 1 cup uncooked - I like DeLallo brand
1/2 cup finely diced red bell pepper
1/2 cup finely diced orange bell peppers
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced green bell pepper
1 cup corn kernels thawed if frozen
1/3 finely diced red onion
1/2 cup toasted sliced almonds
1/3 cup dried zante currants
1/4 cup chopped fresh parsley leaves

US Customary - Metric

Instructions

In a medium bowl add in the basil, oregano, thyme and garlic. Add in the sugar, pour in the champagne vinegar and whisk while drizzling in the olive oil. Season with salt and pepper and set off to the side.
In a large bowl, combine the cooked wild rice, wheat berries, orzo, peppers, corn, onion, almonds, currants and parsley. Toss to combine.
Pour in the champagne and herb vinaigrette, toss and either serve immediately or refrigerate until ready to serve.

Notes

To speed this up, cook the wild rice and wheat berries (separately) the day before. Before storing, measure each of the cooked grains so you know you have the right amounts. This will save you a lot of time when it comes to making the salad the day of.

Nutrition