Tasty Recipes Bellepepper's Orzo and Wild Rice Salad

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Bellepepper's Orzo and Wild Rice Salad

"I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature."

Ingredients :

• 2 cups cooked orzo
• 1/2 cup cooked wild rice
• 1/2 cup diced orange bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup frozen corn, thawed
• 1/2 cup dried currants
• 1/4 cup diced red onion
• Dressing:
• 1/4 cup vegetable oil
• 3 tablespoons white sugar
• 2 tablespoons white wine vinegar
• 2 tablespoons cider vinegar
• 1 teaspoon minced fresh onion
• 1 pinch ground white pepper
• 1 pinch paprika
• 1 pinch garlic powder, or to taste
• salt to taste
• salt and ground black pepper to taste
• 1/4 cup chopped toasted pecans
• 1/4 cup toasted slivered almonds
• 1/4 cup chopped fresh parsley

Instructions :

Prep : 30M	Cook : 6M	Ready in : 30M

• Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
• Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
• Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

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