Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

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!


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This is the type of dish that would be perfect for make-ahead barbecues or potlucks, a virtue I find imperative with little ones. 

Bonus: it tastes just like summer! 

2 cups cooked orzo (found in the pasta section) 

 1 cup cooked wild rice
 3 tablespoons diced red onions 
 3 tablespoons currants 
 2 tablespoons corn niblets 
 3 tablespoons diced yellow pepper 
 3 tablespoons diced red pepper 
 3 tablespoons diced green pepper 
 2 tablespoons fresh chopped basil
 1/2 teaspoon salt
 1/2 teaspoon pepper 
 1/4 cup chopped parsley
 ***Orzo Dressing*** 
 1/4 cup canola oil 
 1/4 cup extra-virgin olive oil
 1/8 cup sweet white balsamic vinegar
 1 1/2 tablespoon honey 
 1/4 tablespoon Dijon mustard
 1/4 teaspoon minced garlic 
 1/8 teaspoon pepper 
 1/2 tablespoon fresh basil chopped 

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. 

Source: CDKitchen


June 1, 2016


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