Bellepepper's Orzo and Wild Rice Salad

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups cooked orzo
• 1/2 cup cooked wild rice
• 1/2 cup diced orange bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup frozen corn, thawed
• 1/2 cup dried currants
• 1/4 cup diced red onion
• Dressing
• 1/4 cup vegetable oil
• 3 tablespoons white sugar
• 2 tablespoons white wine vinegar
• 2 tablespoons cider vinegar
• 1 teaspoon minced fresh onion
• 1 pinch ground white pepper
• 1 pinch paprika
• 1 pinch garlic powder, or to taste
• salt to taste
• salt and ground black pepper to taste
• 1/4 cup chopped toasted pecans
• 1/4 cup toasted slivered almonds
• 1/4 cup chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the pecans and slivered almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Let them cool.

2. Whisk together the vegetable oil, white sugar, white wine vinegar, cider vinegar, minced fresh onion, ground white pepper, paprika, garlic powder, salt and black pepper until the sugar dissolves, about 2 minutes.

3. If the corn is still frozen, thaw it in a bowl of cold water and drain well.

4. In a large bowl, combine the cooked orzo, cooked wild rice, diced orange bell pepper, diced red bell pepper, corn, dried currants and diced red onion.

5. Pour the dressing over the salad and toss until everything is evenly coated.

6. Refrigerate the salad for about 15 minutes so the flavors blend.

7. Just before serving, fold in the toasted pecans, toasted almonds and chopped parsley.

8. Taste and adjust the salt, black pepper and garlic powder, then serve.