I love the texture and subtle fresh flavors in this unusual side dish.

3/4 cup wild rice (makes 2 ½ cups cooked wild rice) 2 tablespoons olive oil 8 ounces (1 cup) orzo (makes 2 ½ cups cooked orzo)* 2 tablespoons lemon juice 1/2 teaspoon Dijon mustard 1 teaspoon Garam Masala curry powder, optional 1/2 cup chopped scallions 1/4 cup chopped fresh basil salt and pepper to taste 1 cup chopped toasted walnuts 1 cup dried cranberries, optional

Rinse wild rice in a colander. In a large saucepan, cook wild rice in boiling salted water for 40 - 45 minutes or until tender. Drain and rinse under cold water. Drain well and place in a large bowl, Add oil and set aside. In a large saucepan, cook orzo according to package directions until al dente. Drain and rinse under cold water. Drain well and place in bowl with the wild rice. Mix lemon juice, mustard, and curry powder. Add to rice and stir to mix. Add scallions and basil. Add salt and pepper to taste. Cover and refrigerate until ready to serve. When ready to serve, add walnuts. Add dried cranberries if desired. Add additional lemon juice, salt and pepper if desired. Serve cold or at room temperature.

Note: Orzo is a rice-shaped pasta that cooks in 5 ? 10 minutes.

Serves 8

Nutritional Information per serving:

Calories: 210 Fat, gm.: 6 Protein, gm.: 7 Carbs, gm.: 33 Cholesterol, mg.: 0 Fiber, gm.: 2.0