Cold Wild Rice & Orzo Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 cup dry instant wild rice
• 1/2 cup dry instant rice
• 1 chicken bouillon cube
• 1 cup dry orzo pasta
• 1 red pepper, chopped
• 1/2 yellow pepper, chopped
• 1/2 red onion, chopped
• 1/2-1 cup fresh cilantro, finely chopped
• 1/2 cup slivered almonds (or more to taste)
• 1/2 teaspoon kosher salt
• 1/4-1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice, fresh preferred
• 1 clove garlic, minced
• 1 teaspoon oregano
• 1/4 teaspoon celery salt
• 1/8 teaspoon black pepper
• balsamic vinegar

Recipe

• 1 i cook both the instant wild and rice together in a rice cooker along with the chicken bouillion cube til done.
• 2 let cool or chill in the fridge.
• 3 cook orzo according to package directions and drain with cold water.
• 4 once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt.
• 5 in a separate small container, mix the oil, red wine vinegar, lemon juice and spices.
• 6 i've been making this salad dressing so long, i'm estimating the amounts, so adjust to taste.
• 7 pour over rice salad, mix thoroughly, add more salt if needed and splash with balsamic vinegar to taste.
• 8 salad is best if chilled for at least an hour or two before serving to blend flavors.