Orzo and Wild Rice Salad Recipe

Reviews More Reviews

Most Helpful Positive Review

Sep 05, 2010

My dilemma was whether to make this a four star or a five star rating, but I'm giving four stars because the dressing wasn't quite right for me. It was perfect until I added it to the salad, and then it got lost. I added at least another tablespoon of the white balsamic vinegar, and that seems to make a big difference. Next time I'll start out with a third of a cup of vinegar and just a little less oil and go from there. The directions for the rice and pasta were right on the mark. I used dried cranberries rather than currants just because that's what I had, and my corn was fresh. I used 1/4 cup of red onion, and I added a little more salt (I used kosher). An addition of about 1/3 cup of toasted slivered almonds is perfect with the rice. These are, for the most part, minor changes (though it sounds like more) for this gorgeous salad. I will definitely make this again! UPDATE: I made this again and upped the vinegar to 1/3 cup, the Dijon to 1 tablespoon, and the salt and pepper a lot! I added almost all the dressing to the warm rice and pasta for several hours before adding all the rest of the ingredients for the last several hours. I owe SUCCESS to my friends on the Recipe Exchange, who graciously aided me in my efforts! :)

—Marianne

See full review »

Most Helpful Critical Review

Apr 26, 2010

Used quinoa and wild rice; room for improvement on the dressing...

—marljong

See full review »

38 Ratings

See other versions of this recipe!

Aug 03, 2008

I love this gorgeous looking dish! It is so colorful and mouthwatering! and tastes spectacular!!! I did not have the wild rice on hand so I skipped it - but I will probably use it next time - as it adds to the colors! I will be making this dish again. The recipe calls for alot of vegetables diced into 3 tbsp. amounts. I woun't cut into 3 different peppers just for 1/4 of the pepper or open a can of corn just for 3 tbs. of corn - so of course I ended up with ALOT of this salad. I doubled the dressing, but I omitted the 1/4 cup canola oil (it would be too greasy) - but added in just the 1/4 cup olive oil. I did not have white balsamic vinegar, so I used regular balsamic.

—Chef4Six

See full review »

Sep 09, 2008

Excellent. This reminded me of a salad I had at J. Alexander's. It was sooo tasty, not heavy and was an excellent complement to my salmon.

—yummy2

See full review »

May 30, 2011

loved this salad. I made it for a function at work and it was loved by all. I did sub out the currants and instead used golden raisins. Upped the vinegar and dijon mustard. I dressed it shortly before we ate so that the pasta and rice wouldn't absorb all of the dressing and get lost. I will make this again for summer backyard BBQ's. It's very good.

—Avon- status quo PRO

See full review »

Dec 20, 2011

I am giving this 5 stars because the concept of the recipie it self is awesome. I agree with all who said the dressing was "lost" or it just needed more of the dressing it self. I doubled the dressing and was not at all sorry, I also added cranberries instead of currents, and BACON!!! The bacon was awesome. I crisped up about a half a pack of smoked bacon- chopped, and YUMmy! I added about a tablespoon of maple syrup as well to my second dose of dressing as I was out of honey from the first batch of dressing. I love this recipe, I made it for Thanksgiving only to get rave reviews and tons of people asking for the recipe, and I'm making it again due to requests for it at Chirstmas. Have fun and enjoy!!

—JestaChef

See full review »

Mar 06, 2009

Tastes just like the recipe I had in a restaurant! I did however, add more corn, peppers and used dried cranberries instead of currents.

—NJoy2Day

See full review »

Jun 24, 2011

I only used 1/2 c. olive oil. I was hesitant about the corn and peppers combined with currants (or raisins, which I used), but it really worked together. Great textures, great flavors. My foodie hubby said it was the best pasta-type salad he had ever had. Definite keeper. I used 1/2 the pepper.

—Kris

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken and Snap Pea Wild Rice Salad

Refreshing Summer Orzo Salad

Classic Minnesota Wild Rice Salad

Orzo and Shrimp Salad with Asparagus

Wild Rice and Pepper Salad

Black Bean and Wild Rice Salad

Mexican Orzo Salad

Rice Salad

Balsamic Brown Rice Salad

Best Wild Rice Salad

ADVERTISE WITH US

Nutrition

Calories
566 kcal
28%

Carbohydrates
68.2 g
22%

Cholesterol
< 1 mg
< 1%

Fat
29.1 g
45%

Fiber
4 g
16%

Protein
10.6 g
21%

Sodium
341 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orzo and Wild Rice Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 566
Calories from Fat: 262

% Daily Value *
Total Fat 29.1g 45 %
** Saturated Fat 3.3g 16 %
Cholesterol < 1mg < 1 %
Sodium 341mg 14 %
** Potassium 298mg 8 %
Total Carbohydrates 68.2g 22 %
Dietary Fiber 4g 16 %
Protein 10.6g 21 %
Sugars 15.8g
** Vitamin A 7 %
** Vitamin C 48 %
** Calcium 4 %
** Iron 26 %
** Thiamin 5 %
** Niacin 39 %
** Vitamin B6 10 %
** Magnesium 26 %
** Folate 76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.