When the weather begins to turn I always look for cold dishes that I can make ahead and keep well in the fridge for lunches and the occasional snack. My friend brought a huge batch of this orzo and wild rice “salad” (if you can call it that) to a party and with the sweet and tangy dressing I promptly asked for the recipe and tried it when I got home. The main flavor comes from the sweet White Balsamic Vinegar, so do make sure you track it down in the oil/vinegar section of your local market. The remaining ingredients are forgiving, so the things I didn’t have on hand I wiggled my way around and it turned out wonderfully. If someone finds currants in a grocery store, do let me know!
This is the type of dish that would be perfect for make-ahead barbecues or potlucks, a virtue I find imperative with little ones.
2 cups cooked orzo (found in the pasta section)
Cook orzo and wild rice per package directions; shock in cold water and refrigerate. Prepare dressing. Put all ingredients in a mixing bowl (including dressing) and toss well. Serve very cold.
Orzo Dressing: Place all ingredients in a mixing bowl, except the oil. Stir until well blended. While vigorously stirring the mixture, slowly add the oils. Refrigerate.