Best of Summer Orzo Salad

• 1 package orzo
• 1 cup wild rice
• 2 red bell peppers or one jar roasted red peppers
• 16 oz mushrooms
• 1 cup pitted black olives, halved
• 8 oz feta cheese, crumbled
• 5oz baby spinach or arugula or spring mix
• Large bunch fresh basil
• Extra virgin olive oil
• Balsamic vinegar based salad dressing
• Salt & pepper

Cook orzo accroding to package directions until done. Do not leave al dente as it will be too firm once the orzo cools. Drain, rinse with cold water until cool, drain well and toss with 1-2 Tbsp olive oil to prevent sticking.

Meanwhile, cook wild rice according to package directions. Drain and allow to cool.

While orzo and wild rice are cooking preheat oven to 500. Place raw red peppers on baking sheet in oven and roast until skins are wrinkled and charred turning once or twice during roasting, approximately 30 mins. When done remove from oven and cover tightly, when cool enough to handle remove peel and seeds and slice into thin strips.

Alongside red peppers, toss mushrooms with 3 Tbsp olive oil and 1 tsp salt, spread on baking sheet and roast in preheated oven until liquid has evaporated and mushrooms are browned, approximately 20 minutes. Remove and allow to cool.

In large bowl toss orzo, wild rice, red peppers, mushrooms, olives, feta and dressing to taste. When lightly but well mixed add basil and greens. Toss gently, taste and adjust for seasonings.

This makes lots and is great for a large gathering or at a potluck. Easily adaptable with eggplant, zucchini, grape tomatoes, slivered fennel, radicchio, roasted garlic scapes, cooked asparagus, edamame, cooked hardy greens (swiss chard, kale), cooked broccoli rabe, fresh oregano, mint, cilantro, scallions, ricotta salata, tofu.

My most requested recipe ever!!