J Alexander's Wild Rice and Orzo Salad

YIELD: about 20 PREP TIME: about 30 minutes COOK TIME: 1 hour 30 minutes (for cooking rice, grains and pasta) TOTAL TIME: about 2 hours

subheading: INGREDIENTS:

subheading: FOR THE CHAMPAGNE VINAIGRETTE:

1 tablespoon thinly slice fresh basil leaves

1 teaspoon chopped fresh oregano

½ teaspoon chopped fresh thyme

1 clove garlic, grated

1-½ tablespoons sugar

¼ cup champagne vinegar

½ cup olive oil

½ teaspoon (or more to taste) kosher salt

¼ teaspoon coarsely ground black pepper

subheading: FOR THE SALAD:

3 cups cooked wild rice blend (1-½ cups uncooked)

2 cups cooked red winter wheat berries (about 1 cup uncooked)

2 cups cooked orzo pasta (1 cup uncooked)

½ cup each finely diced red, orange, yellow and green bell peppers (2 cups total)

1 cup corn kernels (thawed if frozen)

⅓ finely diced red onion

½ cup toasted sliced almonds

⅓ cup dried zante currants -(corinthian raisons)

¼ cup chopped fresh parsley leaves

subheading: DIRECTIONS:

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.

TIP: Cook the wild rice and wheat berries (separately) the day before so prep the day of is minimal.

J. Alexander's Wild Rice and Orzo Salad l SimplyScratch.com (27)

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