ORZO AND WILD RICE SALAD

1/2 cup wild rice

This is a tasty recipe but does need an hour to chill before serving.

1 cup orzo pasta

1/3 cup frozen whole kernel corn

1 cup chopped red bell pepper

1 small red onion, chopped

1/3 cup dried currants 

3/4 tsp salt

3/4 tsp black pepper

3 tbsp white balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

1/2 tsp minced fresh garlic

1/4 cup canola oil

1/4 cup chopped fresh basil, plus leaves for garnish

Cook rice according to package directions until tender, about 40 minutes. Drain well, then spread on a large, rimmed baking sheet and chill until cool.

Meanwhile, bring a pot of lightly salted water to a boil. Cook pasta according to package directions, adding corn in the last 3 minutes of cooking. Drain and rinse with cold water to cool.

Transfer pasta mixture and rice to a large bowl. Stir in bell pepper, onion, currants, salt and black pepper.

To make the dressing: Whisk together vinegar, honey, mustard, and garlic in a bowl. Slowly whisk in oil until emulsified. Add the dressing to pasta mixture and toss to coat. Chill, covered, at least one hour but up to 4 days. Stir in chopped basil just before serving. Garnish with basil leaves.

Yield: 10 servings 

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