Gluten-free option, Nut-free, Soy-free
This cold salad is a perfect dish to make on a warm summer’s day. It’s easy, delicious and packed full of veggies and grains. The addition of raisins and a touch of maple syrup lends the perfect amount of sweetness to this otherwise savory dish. Pair it with our Pesto Mozzarella Melt, Tofu Patty Melt or BLTA.
Orzo and Rice Salad is a delightful and versatile dish that combines the wonderful textures and flavors of orzo pasta, brown or wild rice, and an array of colorful vegetables and dried fruits. This salad is not only visually appealing but also bursting with a sweet and savory taste profile.
One of the standout features of this salad is the delightful combination of textures and flavors it offers. The orzo pasta adds a pleasant chewiness, while the rice brings in a hearty, nutty quality. Complementing these grains are the sweet bursts of raisins, cranberries, or currants and the crunchy, fresh notes of red bell peppers. To enhance the overall appeal, chopped fresh basil and parsley are incorporated, contributing their aromatic and herbaceous qualities.
The dressing plays a crucial role in elevating the salad’s taste profile. It’s a harmonious blend of canola oil, balsamic vinegar, maple syrup (or agave), Dijon mustard, garlic powder, salt, and freshly ground black pepper. The dressing strikes a perfect balance between tangy and sweet, with the balsamic vinegar and maple syrup adding depth and complexity to the overall flavor. The Dijon mustard lends a subtle hint of spiciness and a creamy texture, tying everything together.
Orzo and Rice Salad is incredibly versatile and can be adapted to suit various occasions and dietary preferences. It’s an excellent side dish for a summer picnic or barbecue, but it can also be served as a satisfying standalone meal by adding protein like grilled chicken or tofu. Furthermore, its make-ahead nature makes it a convenient option for meal prep or potlucks. By keeping the dressing and salad components separate until serving, you can enjoy a fresh and vibrant salad every time.
PREP TIME: 10 minutes
COOK TIME: time to cook orzo and rice
YIELD: 4 to 6 servings
INGREDIENTS:
Orzo Mixture:
- 1 cup (84 g) uncooked orzo (gluten-free if needed)
- ½ cup (90 g) uncooked brown or wild rice
- 3 tbsp (27 g) chopped red onion (chopped small)
- ⅓ cup (53 g) raisins, dried cranberries, or currants
- ½ cup (74 g) seeded and chopped red bell pepper (chopped small)
- 1 cup (170 g) sweet corn (fresh [cooked], frozen [defrosted], or canned [drained and rinsed])
- 2 tbsp (8 g) chopped fresh parsley, plus more for topping
- 2 tbsp (6 g) chopped fresh basil
Dressing:
- ¼ cup (60 ml) canola oil
- 1 tbsp (15 ml) white balsamic or regular balsamic vinegar
- 1 tbsp (15 ml) pure maple syrup or agave
- 1½ tsp (7 g) Dijon mustard
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
INSTRUCTIONS:
Preparing the Orzo and Rice Mixture:
- Cook the orzo and rice separately according to their package instructions.
- Once cooked, allow both the orzo and rice to cool completely.
- Transfer the cooked and cooled orzo and rice to a large bowl.
- Add the chopped red onion, raisins, chopped red bell pepper, sweet corn, chopped parsley, and chopped basil to the bowl with the orzo and rice.
- Stir the mixture well to combine all the ingredients.
Making the Dressing:
- In a small bowl, whisk together all the dressing ingredients, including the canola oil, balsamic vinegar, maple syrup, Dijon mustard, garlic powder, salt, and freshly ground black pepper.
- To serve immediately, pour the dressing over the orzo mixture and stir well to coat everything.
- If you plan to serve the salad later, keep the dressing and orzo mixture separate and refrigerate them. Combine them when you’re ready to serve.
- Optionally, garnish the salad with more chopped parsley before serving, if desired.
