INGREDIENTS
1/2 cup
wild rice
2 cups
water
1 cup
orzo pasta
3 tbsp
chopped red onion
3 tbsp
dried currants
2 tbsp
corn kernels, drained
3 tbsp
diced yellow bell pepper
3 tbsp
diced red bell pepper
3 tbsp
diced green bell pepper
2 tbsp
chopped fresh basil
1/2 tsp
salt
1/2 tsp
ground black pepper
2 tbsp
white balsamic vinegar
1 1/2 tbsp
honey
3/4 tsp
Dijon mustard
1/4 tsp
minced garlic
1/8 tsp
pepper
1 1/2 tsp
chopped fresh basil
1/4 cup
canola oil
1/4 cup
extra-virgin olive oil