ORZO & WILD RICE (J. ALEXANDER COPYCAT RECIPE)

If you’ve ever been to J. Alexander’s, you’ve probably fallen in love with their famous Orzo and Wild Rice Salad. It’s fresh, crunchy, sweet, and savory all at once—the kind of salad people pile high on their plates and then ask for seconds. Today I’m sharing my homemade copycat recipe, complete with a tangy herb vinaigrette and the perfect mix of textures. It’s just as flavorful as the restaurant version, but easy enough to make at home for weeknight dinners, meal prep, or your next gathering.

Instructions

1. Cook the Grains: Prepare the orzo and wild rice separately according to package directions. Once cooked, let them cool.
2. Combine the Salad Base: In a large bowl, toss together the cooled orzo and wild rice with diced bell peppers, corn, currants, parsley, and basil.
3. Whisk the Dressing: Blend red wine vinegar, olive oil, garlic, parsley, basil, lemon juice, honey, oregano, and salt until emulsified.
4. Dress the Salad: Pour the dressing over the grain-and-veggie mixture—mix thoroughly. Season with pepper to taste. Right before serving, fold in the toasted almonds for extra crunch.

What’s Great About This Salad

• Colorful & Texturally Interesting: The combination of tender orzo, chewy wild rice, sweet corn, and crisp almonds offers a lively, palate-pleasing mix.
• Flavor-Forward Dressing: The bright acidity of red wine vinegar, mellow sweetness from honey, and fresh herbs make every bite pop.
• Make-Ahead Friendly: The flavors improve when chilled, making it an ideal candidate for pre-serving or party prep.
• Highly Versatile: Works well as a side with grilled meats, a vegetarian main with added chickpeas or feta, or as a potluck favorite.

Pro Tips & Variations

• Fruit Swap: No currants? Raisins make a sweet, chewy substitute.
• Vegan Twist: Substitute maple syrup or agave for honey.
• Add-Ons: Cherry tomatoes, cucumber, feta, or chickpeas can elevate this salad into a hearty meal.

Storage Instructions

This salad keeps beautifully, making it ideal for meal prep:

• Refrigerator: Store in an airtight container for up to 4 days.
• Make-Ahead Tip: If prepping in advance, store the almonds separately and mix them in just before serving to keep their crunch.
• Freezer: Not recommended, as the grains and dressing will lose their texture when thawed.