This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

World of Grains Salad

1 cup red long-grain rice
1 cup orzo
water
salt
olive oil
½ cup finely chopped and seeded peeled cucumber
½ cup finely chopped green onion
½ cup finely chopped peeled or shredded carrot
½ cup fresh parsley leaves, chopped
½ cup finely chopped Kalamata olives

Dressing
5 tablespoons tea oil or olive oil
¼ cup fresh lemon juice
1 tablespoon freshly grated lemon peel
1 teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon sugar

In separate saucepans, cook the rice and orzo in salted water according to package directions, adding 1 teaspoon oil to the rice. Drain, and add both grains to a large bowl. Cool.

Mix in the chopped vegetables, parsley and olives into the cooled grains, and stir until well combined.

In a blender, add all the dressing ingredients and pulse until well combined.

Pour over the grains and toss until well mixed. Cover and refrigerate for up to 24 hours. Let the salad stand at room temperature 2 hours before serving.