Recipe courtesy of Michele Urvater
Minted Rice Salad
- Level: Easy
- Yield: 8 servings
Ingredients
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
Directions
- 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.
