J. Alexander's Wild Rice and Orzo Salad
View original ↗
Simply Scratch · by Laurie McNamara★ 4.6 (32)

J. Alexander's Wild Rice and Orzo Salad

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 19%
CARBS 60G68% OF CAL
5G FIBER5G SUGAR50G OTHER
FAT 9G24% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty wild rice and orzo salad with toasted almonds, corn, bell peppers, and a champagne vinaigrette. Complex, nutty, and perfect alongside grilled proteins.

sideamericansaladdairy freeveganvegetarian
View the full recipe on Simply Scratch →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 16
  • 1 tablespoon thinly slice fresh basil leaves
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 clove garlic (grated)
  • 1½ tablespoons sugar
  • 1/4 cup champagne vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt (or to taste )
  • 1/4 teaspoon freshly ground black pepper (or to taste)
  • 3 cups cooked wild rice blend (1½ cups uncooked)
  • 2 cups cooked red winter wheat berries (about 1 cup uncooked)
  • 2 cups cooked orzo pasta (about 1 cup uncooked - I like DeLallo brand)
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced orange bell peppers
  • 1/2 cup finely diced yellow bell pepper
  • 1/2 cup finely diced green bell pepper
  • 1 cup corn kernels (thawed if frozen)
  • 1/3 finely diced red onion
  • 1/2 cup toasted sliced almonds
  • 1/3 cup dried zante currants
  • 1/4 cup chopped fresh parsley leaves
PREP
60M
SODIUM
653MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.