Orzo and Vegetable confetti salad

2 qt. water
1 tsp salt
1 ½ cups (11 oz/345 g) orzo
5 TBS. extra virgin olive oil
1 tsp. grated lemon zest
1/3 cup fresh lemon juice
Salt and freshly ground pepper
1 (5 oz.) pkg. long grain & wild rice with seasonings
1 (3 oz.) pkg. slivered almonds
1 large yellow pepper (diced small)
½ purple onion (diced small)
½ cup craisins
¼ cup finely chopped fresh basil or 1.5 TBS dried
2 TBS. finely chopped fresh parsley or 1 TBS dried

1. In a large pot over high heat, bring the water to a boil. Add the 1 tsp. salt and the orzo and cook until tender, 5-8 minutes. Drain the orzo and immediately toss it with 1 TBS. of the olive oil. Cover and cool completely in the refrigerator, 1-24 hours.
2. Prepare the long grain and wild rice according to package directions. Let cool.
3. In a large bowl, whisk together the remaining 4 TBS. olive oil, lemon zest, lemon juice and salt and pepper to taste. Add the almonds, peppers, onion, craisins, basil, parsley, rice and orzo. Toss to mix well.
4. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices.
5. Serve at room temperature (or cold is good too). Serves 6-8



Number of Servings: 8

Recipe submitted by SparkPeople user MLAMEIR.