It’s not every day you can add both fruits and veggies to your favourite pasta dish. This Barilla Orzo and Wild Rice Salad recipe is topped with carrots, celery, pomegranate seeds and fresh alfalfa sprouts, and gets tossed in a simple but delicious lemon-oil dressing.
Ingredients 4 Number of Servings
½ cup Barilla Orzo pasta [cooked 1 minute or less, tossed with bit of oil, cold]
2 cups cooked wild rice
- 1 cup celery, diced raw
- 1 cup carrots, diced
- 1 cup Vidalia onion, diced
- 1 lemon, juiced
- 5 tbsp extra virgin olive oil
- 4 tbs pomegranate seeds
- ½ cup alfalfa sprouts
- Salt and pepper to taste
- Cook Barilla Orzo and rice separately, drain and cool down.
Meanwhile cook onion on medium high-heat for two minutes, add carrots , sauté one more minute, season with salt and pepper and cool down as quick as possible.
- Toss all veggies with rice, pasta, olive oil and lemon. Top with pomegranate seeds and alfalfa sprouts before serving.