This is a copy cat recipe for J. Alexander’s Orzo and Wild Rice Salad. I’ve never had the restaurant version, but everyone who has said it tastes just like J. Alexander’s.
This serves a LOT! I recommend halving this recipe if you’re not feeding an army. That’s a 4.5 quart bowl in the picture and that doesn’t include the other container in my fridge. I made an extra large batch so I would have some to take to a cookout Sunday night and some for our family cookout Monday afternoon. I still have a good amount leftover, so guess what I’ll be having for lunch all week!
Adapted from AllRecipes and cdkitchen.
Ingredients:
2 boxes Orzo
2 packages Wild Rice
½ medium red onion
1 red bell pepper
1 yellow bell pepper
1 can corn kernels, drained
3 green onions, chopped
½ cup currants (omitted because I couldn’t find them in the store)
2-3 garlic cloves, chopped
Dressing:
½ cup white balsamic vinegar
4 Tbsp. lemon juice
¾ cup extra-virgin olive oil
¾ cup canola oil
4 Tbsp. honey
2 Tbsp. dijon mustard
2 garlic cloves, chopped
1 Tbsp. dried basil
S&P
- Cook orzo and wild rice according to package directions. Cool in refrigerator.
- For the dressing: Whisk together the vinegar, lemon juice, honey, mustard, garlic, basil, s&p. Slowly whisk in the oils.
- Place all ingredients in a large bowl (including dressing) and toss well.
No comments:
Post a Comment