Name: Bellepepper's Orzo and Wild Rice Salad recipe
Ingredients: 2 cups cooked orzo;½ cup cooked wild rice;½ cup diced orange bell pepper;½ cup diced red bell pepper;½ cup frozen corn, thawed;½ cup dried currants;¼ cup diced red onion;¼ 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;¼ cup chopped toasted pecans;¼ cup toasted slivered almonds;¼ cup chopped fresh parsley

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Ingredients

2 cups cooked orzo ½ cup cooked wild rice ½ cup diced orange bell pepper ½ cup diced red bell pepper ½ cup frozen corn, thawed ½ cup dried currants ¼ cup diced red onion ¼ 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 ¼ cup chopped toasted pecans ¼ cup toasted slivered almonds ¼ cup chopped fresh parsley

Nutrition Info

297.5 calories carbohydrate: 37 g cholesterol: : - fat: 15.3 g fiber: 3.6 g protein: 5.5 g saturatedFat: 2 g servingSize: - sodium: 6 mg sugar: 16.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

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.

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