Name: Wild Rice Orzo Cranberry Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups cooked wild rice (prepared according to package directions); 2 cups cooked orzo (prepared according to package directions); 1 1/4 cups cooked wheat berries or farro (prepared according to package directions); 3/4 cup currants; 1/2 cup dried cranberries; 1/2 cup frozen corn (rinsed and drained); 1/2 cup slivered almonds; 1/2 cup red pepper (diced {medium size pepper}); 1/2 cup yellow pepper (diced {medium size pepper}); 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1/2 cup Italian parsley (leaves picked and chopped); 1/4 cup fresh basil (leaves picked and chopped); 1/4 cup Champagne vinegar; 1 teaspoon dijon mustard; 1/2 teaspoon minced garlic; 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon ground black pepper; 2 tablespoon olive oil

Prep Time: 10m

Total Time: 40m

Vegetarian

Vegan

Wild Rice Orzo Cranberry Salad is a robust salad with layer upon layer of flavors. Wild Rice, Orzo, Wheat Berries are topped with currants, almonds, and dried cranberries tossed with bell peppers and fresh herbs add freshness to this hearty salad that is dressed with a champagne vinaigrette.

If you like chaos.

Happy Monday! Are you all set for Thanksgiving? I made the mistake of heading to the grocery store yesterday to pick up just a few items. You know an in and out trip.

What was I thinking? First off, the store didn’t have half of the 10 items I needed, so frustrating, but the people.

I swear it was like an obstacle course to walk down an isle. I was on a mission, get my items and get out.

Well, the determined look I had on my face must have made me look like someone who knew something. Because I had three different people ask me if I knew where certain ingredients were located.

One was a sweet older lady who looked almost frightened by the mass of humanity walking through the store. I took her to the isle where the nuts were located and bid her the best of luck after we laughed at all the crazy going on around us, but then I had to make it back to the aisle where the item was that I needed.

AHHHH, why is it when we are in the biggest hurry, everything gets in our path and when I have the time it’s a clear path.

I am a grocery store addict.

Nonetheless, I will be heading back to the store tomorrow to get my last few items. The stock boy assured me that the truck was to arrive last night to restock. Wish me luck.

Home from the grocery and I started on this salad.

I had actually had this salad at J. Alexander restaurant. I knew after just a few bites that I wanted to figure out this recipe.

I picked the salad apart like a detective. Writing down the ingredients as I identified them. I even asked the waitress for the recipe which she told me they do not give out. Humph!

After a few trials with flavors, I believe this is almost exactly what I enjoyed at the restaurant.

I think this would be awesome served on Thanksgiving but is awesome as lunch or a side during your weeknight dinner.

The hardest part of making this salad is having three pans to cook the three grains. Once the grains are cooked it is a bit of chopping and then tossing and this gorgeous salad is ready to eat.

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