Orzo and Wild Rice Salad
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| Sat, 06-21-2008 - 9:20pm |
I fixed this last week...and I'm already wanting to have it again!!! I have forgotten where I got this recipe. I'm sure I found it somewhere on the net, but it is a copycat of the orzo and wild rice salad at J. Alexander's restaurant. And this really tastes like their's!!!
Orzo and Wild Rice Salad (J. Alexander's)
Serves 4
2 cups cooked orzo (use whole wheat..I found whole wheat orzo at WholeFoods)
1 cup cooked wild rice (I made a box of wild rice without the seasoning packet)
1/4 cup diced red onions
1/4 cup currants (this is a phase 3 food, so OMIT or use as a personal choice)
1/8 cup fresh corn niblets (also a phase 3 food, so OMIT or use as a personal choice)
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoons diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing (recipe follows)
Salt and pepper to taste
1 teaspoon granulated garlic (I used garlic salt)
1/8 cup cut fresh basil
Dressing: (Makes 1 cup)
4 1/2 tablespoons balsamic white vinegar
1 1/2 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon French's dijon mustard
1/2 tablespoon sugar (sub Splenda)
3/8 cup (1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil
Salt and pepper to taste
For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate. Place all other ingredients in a mixing bowl and mix well. Serve ice cold, 38-40F. Shelf life mixed is two hours.
When I made this, I did include the currants and the corn as a personal choice. But I cut the quantities in half. Instead of fresh corn, I just used about 2 tablespoons out of a can of corn. I would imagine this salad would be every bit as good without the currants and corn.



Thanks Rebekah!
This looks good Rebekah! I'm just now learning to like grain based salads, and I've been meaning to make my own for a while now. I definitely want to try this one!
Hey Sue,
This is what I bought. I've used the regular balsamic in this brand also. I would assume that the regular would work in this recipe. Although I'm not sure what the difference is between them, except for color.
http://www.vigo-alessi.com/products/groupView2.php?grp1=10&grp2=11
Hope you like it...let me know!!!
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I hope you do try this one, Katy!!! It's very different from anything else I've ever made. All the while I was making it, I was thinking, I hope this is worth the trouble. But when I got it all together and tasted it, I knew it was worth all that chopping!!!
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WOW -- never knew there were so many vinegar options.
This is the first recipe that I've seen that uses the white balsamic vinegar. When I opened it, I smelled it and it does smell a little different from the dark.
I've started making some vinegar based salad dressings lately. I made a lime vinaigrette the other day that was really good. I'm going to do more experimenting with making my own. Like you, I tend toward the creamy dressings, but I need to get away from those and try new things!!!
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