Barilla® Orzo

and Wild Rice Salad with Crunchy Vegetables and fresh Alfalfa Sprouts

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Ingredients 4 Servings

  • ½ box, Barilla® Orzo [cooked 1 minute less, tossed with little 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 tbs Extra Virgin Olive Oil
  • 4 tbs Pomegranate Seeds
  • ½ cup Alfalfa Sprouts
  • Salt and pepper to taste
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  • Cook both orzo and rice separately, drain and cool down.
  • Meanwhile onion 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.
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