Ft Myers Vacation: Orzo & Wild Rice Recipe

we did a lot of eating out at some really yummy places while we were in FL. but we also did a lot of cooking in the condo. we ate some delicious food & had fun cooking together. one night, Jenna and I were in charge of cooking. we grilled pork loin & veggies. we also had bread & we tried a new recipe.

Jenna & I both LOVE J. Alexander's restaurant. its probably our favorite. the Orzo & Wild Rice side dish is just out of this world. we're addicted & unashamed. ha! we decided to try & find the recipe online & create the best version of it that we could. i must say, we got it dead on. it was as good as the one in the restaurant. easily. everyone loved it. and i will definitely be making it again. very soon!

we doubled this recipe b/c we thought it wouldn't make enough. well, we ended up with TONS of leftovers! so, it may not need to be doubled at all!

Ingredients:

• 1/2 cup wild rice
• 2 cups water
• 1 cup orzo pasta
• 3 tablespoons chopped red onion
• 3 tablespoons craisins
• 2 tablespoons corn kernels, drained
• 3 tablespoons diced yellow bell pepper
• 3 tablespoons diced red bell pepper
• 3 tablespoons diced green bell pepper
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons white balsamic vinegar
• 1 1/2 tablespoons honey
• 3/4 teaspoon Dijon mustard
• 1/4 teaspoon minced garlic
• 1/8 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil
• 1/4 cup canola oil
• 1/4 cup extra-virgin olive oil
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• Directions:

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  1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
  2. Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
  3. Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

this recipe says that it serves 4. but it easily serves 6. at least.

isn't it beautiful?! almost too pretty to eat. almost.

try it. love it. and thank me for sharing. ha! just kidding. maybe.