Orzo and Wild Rice Salad

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender but not mushy 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid fluff the rice with a fork and cook uncovered 5 minutes more. Once finished spread into a shallow dish and refrigerate until cold.

Bring a large pot of lightly salted water to a boil. Add the orzo pasta and cook until al dente 7 to 8 minute. Drain rinse with cold water and chill.

Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion currants corn yellow bell pepper red bell pepper and green bell pepper. Season with 2 tablespoons basil salt and 1/2 teaspoon pepper. In a separate bowl whisk together the vinegar honey mustard garlic 1/8 teaspoon pepper and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta and refrigerate 2 hours before serving.