Wild Rice and Orzo Salad

Wild Rice and Orzo Salad
1 cup wild rice, uncooked
1 1/2 cups orange juice, divided
1/2 pound orzo, cooked and cooled
1/4 cup green pepper, chopped fine
1/4 cup red pepper, chopped fine
1/4 cup celery, chopped fine
2 tablespoons shallots or green onion, chopped fine
3/4 cup dried apricots, sliced
3/4 cup dried cranberries
Toasted pine nuts
Pomegranate seeds, optional garnish
Dressing
1/2 cup mango vinegar (see note)
1 cup corn oil
Salt and pepper or lemon pepper to taste
Cook wild rice according to package directions using 1 cup of orange juice in place of 1 cup water. Drain and bring to room temperature.
In large sauce pan fold orzo and rice together, fold in green and red peppers, celery, shallots, dried fruit and toasted pine nuts. Season with lemon pepper.
In small bowl whisk together 1/2 cup orange juice, the mango vinegar and the oil. Pour half to three-fourths of the dressing on the salad. Before serving, taste salad and add more dressing if needed.
Serves eight.
Cook's note: Mango vinegar is available in the salad dressing aisle at Jewel Food Stores and Whole Foods.
Nutrition values per serving: 418 calories, 17 g fat, 59 g carbohydrates, 4 g fiber, 9 g protein, 0 mg cholesterol, 10 mg sodium.