J Alexanders Orzo And Wild Rice Salad Food

J. ALEXANDER'S ORZO AND WILD RICE SALAD RECIPE

Steps:

• Cook orzo and wild rice per package directions. Shock in cold water.
• Refrigerate to chill.
• Place all dressing ingredients in a mixing bowl, except the oil.
• Stir until well blended.
• While vigorously stirring the mixture, slowly add the oils.
• Refrigerate to chill.
• When ready to serve, put all ingredients in a mixing bowl (including dressing) and toss well.
• Serve very cold.

ORZO AND WILD RICE SALAD

Steps:

• 1. mix all together, and add poppyseed dressing to the correct consistency.
• 2. For your own Champagne Vinegar Dressing instead of Poppyseed: 1 cup Champagne vinaigrette (See recipe) Champagne Vinaigrette: 1/4 cup champagne vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon freshly cracked black pepper 2 tablespoons olive oil

ALEXANDER'S ORZO AND WILD RICE SALAD

Steps:

• 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.
• Use only 1/2 cup of dressing for salad.
• Place all other ingredients in a mixing bowl and mix well.
• Serve ice cold, 38-40°F Shelf life mixed is two hours.

ORZO AND WILD RICE SALAD

Steps:

• 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.

J. ALEXANDER'S WILD RICE AND ORZO SALAD

Steps:

• 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.

J. ALEXANDER'S ORZO & WILD RICE SALAD RECIPE

Steps:

• Cook orzo and wild rice per package directions. For dressing combine all but oil, whisk, then stirring vigorously add oil. Toss all together and refrigerate. Keeps well for several days.