2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoons diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing (recipe follows)
salt and pepper, to taste
1 teaspoon granulated garlic
1/8 cup cut fresh basil
For dressing: (makes 1 cup)
4-1/2 tablespoons balsamic white vinegar
1-1/2 tablespoons lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon Dijon mustard
1/2 tablespoon sugar
3/8 cup ( 1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil
salt and pepper, to taste
For dressing:
Dissolve vinegar, lemon juice, garlic and sugar with a hand whisk (three minutes stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously.
Refrigerate.
Place all other ingredients in a mixing bowl and mix well.
Serve ice cold, 38-40°F. Shelf life mixed is two hours.