Ingredients
1 cup cooked wild rice
1 cup cooked orzo
1/2 medium red or green pepper cut into 1/2 inch pieces.
1/2 sliced pitted ripe olives
1/3 cup chopped sundries tomatoes (dry packed)
2 tbsps. Drained capers
1/3 cup olive oil
1/3 cup olive oil
1/3 cup balsamic vinegar
2 tbsp snipped fresh basil
1 tbsp finely chopped shallots
2 cloves garlic minced
1/2 tsp pepper
1/4 cup pine nuts toasted
Preparation
In a large mixing bowl, combine cooled rice and Orzo, pepper, olives, tomatoes, & capers. Set aside. In a screw top jar combine oil, vinegar, basil, shallots, garlic , & pepper. Cover & shake well. Mpour over rice mixture and toss well. Cover and chill for at least 4 hours. Stir in pine nuts before serving
To soften the tomatoes boil for 2 minutes in water.
