- 6 tablespoons each vegetable and walnut oil
- 1/4 cup white wine vinegar
- 1 bunch mint leaves, rinsed
- Salt and pepper
- 3 cups orzo rice, cooked until al dente (6 cups cooked)
- 2 cups cooked wild rice
In a blend combine the oils, vinegar and mint; season to taste with salt and pepper. Combine the dressing with warm orzo and wild rice; serve at room temperature.