Go Back
Print
Zesty Orzo

Zesty Orzo & Wild Rice Salad

A refreshing and bright salad made with orzo pasta and wild rice tossed in a zesty citrus dressing. Perfect as a side dish or for a potluck.

Servings 8 people
Author Rita Jakobschuk

Ingredients

Salad Ingredients

  • ½ cup wild rice
  • ¾ cup orzo pasta
  • ½ cup pine nuts toasted
  • 1 red bell pepper diced
  • 4 green onions white and green parts, sliced
  • ⅓ cup dried cranberries lightly chopped
  • ¼ cup freshly chopped parsley

Citrus Dressing

  • 1 lemon zested
  • 1 lime zested
  • 2 tablespoons freshly squeezed lemon juice from the zested lemon
  • 1 tablespoon freshly squeezed lime juice from the zested lime
  • 1 tablespoon liquid honey or agave syrup
  • 1 tablespoon Dijon mustard
  • ¼ cup canola vegetable or grapeseed oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. In a small saucepan add the wild rice and 3 cups of water. Bring to a light boil over medium-high heat. Reduce heat to medium-low, cover and cook for 30 minutes. Drain and let cool.
  2. In a medium saucepan bring 5 cups of water to a boil over high heat. Add orzo and cook for 10 - 11 minutes until the orzo is al dente. Using a fine mesh sieve, drain orzo and rinse lightly with cold water. Let cool.
  3. In a small skillet over medium-high heat, toast pine nuts tossing them constantly until they just begin to look golden. The nuts toast quickly - do not leave unattended. Immediately transfer nuts to a plate to cool.
  4. Once the rice and orzo is completely cooled, add them to a large salad bowl. Add red pepper, green onions, toasted pine nuts, cranberries and parsley.

  5. Meanwhile, prepare the citrus dressing. In a medium bowl, whisk together lemon zest, lime zest, lemon juice, lime juice, honey or agave syrup, mustard, oil, salt and pepper. Pour the dressing over the salad ingredients and toss to combine. Refrigerate the salad for at least 2 hours before serving.