EXECUTIVE CHEF MATT FOREMAN / GAYLORD OPRYLAND RESORT
1 lb Kansas City Blend (a mixture of orzo pasta, Wheat berry & Bloomed Wild Rice)
4 cups water
1 Red Tomato (small diced)
1/2 red Onion (small diced)
1/2 c Dried Cranberry
1/4 c Toasted Almond (sliced)
2 c White Balsamic Vinegar
1/2 c extra virgin olive oil
5-6 sprigs Thyme (finally chopped)
8-10 leaves Basil (julienne)
4-5 sprigs green onion (Chopped)
2 T Garlic powder
1 1/2 T Onion powder
2 T Lemon juice
Salt and Black Pepper to taste
Bring 4 cups water to a boil. Add 1lb mix of rice, 1 tsp oil and stir. Cover tightly, return to boil, then reduce heat and simmer. Cook 11-12 minutes, removes from heat. Let rest, covered, for 5 to 7 minutes, or until desired texture is achieved. Drain rice mixture and let it cool for several hours or overnight.
Once rice is cold, add remaining the ingredients and mix it well.
Garnish with sprigs of chopped chives.
