Orzo And Wild Rice Salad

• 1/2 cup wild rice
• 2 cups water
• 1 cup orzo pasta
• 3 tablespoons chopped red onion
• 3 tablespoons dried currants
• 2 tablespoons corn kernels, drained
• 3 tablespoons diced yellow bell pepper
• 3 tablespoons diced red bell pepper
• 3 tablespoons diced green bell pepper
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons white balsamic vinegar
• 1 1/2 tablespoons honey
• 3/4 teaspoon Dijon mustard
• 1/4 teaspoon minced garlic
• 1/8 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil
• 1/4 cup canola oil
• 1/4 cup extra-virgin olive oil

1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
2. Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
3. Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

wild rice, water, orzo pasta, red onion, currants, corn kernels, yellow bell pepper, red bell pepper, green bell pepper, fresh basil, salt, ground black pepper, white balsamic vinegar, honey, mustard, garlic, pepper, fresh basil, canola oil, extravirgin olive oil

Taken from www.allrecipes.com/recipe/165261/orzo-and-wild-rice-salad/ (may not work)