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  • 1/2 lb. wild rice
  • 1/2 lb. orzo
  • 1/4 cup red peppers, diced
  • 1/4 cup yellow peppers, diced
  • 1/2 cup red onion, diced
  • 1/2 cup dried cranberries
  • 30 leaves cilantro, chopped
  • 30 leaves parsley, chopped
  • For Vinaigrette:
  • 1 12 oz. can of pears drained
  • 1/4 cup whole grain mustard
  • 1 tbsp. siracha chile sauce
  • 1/4 cup honey
  • salt and pepper to taste
  • 2 tbsp. white wine vinegar
  • 6 tbsp. canola oil
  • Source Customer Submission


Cook wild rice and orzo separately according to package directions. Rinse and cool, and then toss them together with just a little bit of oil to prevent sticking. Add in the diced peppers, onion, cranberries, cilantro, and parsley with cooled wild rice and orzo. To make vinaigrette, blend all of the ingredients except the oil, and then slowly drizzle in the oil to the blending mixture to create an emulsion. Toss wild rice and orzo salad with pear vinaigrette to taste. Can be served warm or cold.