Recipe courtesy of Michele Urvater

Minted Rice Salad

  • Level: Easy
  • Yield: 8 servings
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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.

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