This vibrant and flavorful salad combines wild rice, orzo, and a zesty dressing for a refreshing dish perfect for any occasion.
Cook the wild rice in a rice cooker with water according to the package instructions.
Rinse the wild rice before cooking to remove excess starch and improve texture.
Cook the orzo in a pot of boiling water until al dente, then drain and rinse with cold water.
Rinsing the orzo with cold water stops the cooking process and prevents it from sticking.
Chop the red onion, bell pepper, and cilantro finely.
Use a sharp knife to ensure clean cuts and preserve the freshness of the vegetables.
In a large mixing bowl, combine the cooked wild rice, orzo, chopped vegetables, and sliced almonds.
Ensure the rice and orzo are cool before mixing to maintain the salad's texture.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, minced garlic, black pepper, and kosher salt.
Taste the dressing and adjust the seasoning to your preference before adding it to the salad.
Pour the dressing over the salad and toss well to coat all ingredients evenly.
Toss gently to avoid breaking the rice and orzo.
Chill the salad in the refrigerator for at least an hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad chilled, garnished with additional cilantro if desired.
Serve in a decorative bowl to enhance presentation.
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