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Cold Wild Rice & Orzo Salad

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“Had a similar salad at a restaurant, and reconstructed from memory. You may need or want more salad dressing and don't be afraid to add extra almonds for more crunch! You can play around with the ingredient quantities as well.”
6 cups

Ingredients Nutrition


  1. I cook both the instant wild and white rice together in a rice cooker along with the chicken bouillion cube til done.
  2. Let cool or chill in the fridge.
  3. Cook orzo according to package directions and drain with cold water.
  4. Once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt.
  5. In a separate small container, mix the oil, red wine vinegar, lemon juice and spices.
  6. I've been making this salad dressing so long, I'm estimating the amounts, so adjust to taste.
  7. Pour over rice salad, mix thoroughly, add more salt if needed and splash with Balsamic vinegar to taste.
  8. Salad is best if chilled for at least an hour or two before serving to blend flavors.

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