Orzo Wild Rice and Cranberry Salad

Orzo Wild Rice and Cranberry Salad

Prep Time: 35 minutes
Cook Time: 70 minutes, plus time to cool rice
Total Time: 1-3/4 hours
Yield: 6 to 8 servings

1/2 cup wild rice
1 cup orzo
1 cup Cranberry & Jalapeno Dip
3 Tablespoons seasoned rice vinegar
1/2 cup dried cranberries
1/2 cup toasted pecans, chopped
1/2 cup celery, diced
1/2 cup fresh parsley, coarsely chopped
1/2 cup scallions, sliced
1-1/2 teaspoons fresh ginger, minced
Salt and pepper to taste

In a medium saucepan, cook rice according to package directions (leftover rice can work well).

In another medium saucepan, cook orzo according to package directions. Drain, transfer to a large mixing bowl and stir in the dip and vinegar. Set aside to cool.

When rice is done, drain, and add it to orzo mixture. Set aside to cool.

Stir in cranberries, pecans, celery, parsley, scallions and ginger. Add salt and pepper to taste and serve.

Chef’s Notes:
This salad is a great accompaniment to grilled or roasted meats and poultry and even heartier seafood like salmon or swordfish.

To make this recipe a more of a meal on its own, try adding diced or shredded turkey, or chicken, or serve it over a bed of arugula. Or both!

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