Curried lentil, wild rice and orzo salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Wild rice |
| ⅔ | cup | Lentils; green or brown |
| ½ | cup | Orzo |
| ½ | cup | Currants |
| ¼ | cup | Red onion; finely chopped |
| ⅓ | cup | Slivered almonds; toasted |
| ¼ | cup | White wine vinegar |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Nutmeg |
| 1 | pinch | Cinnamon |
| 1 | pinch | Cloves |
| 1 | pinch | Cayenne |
| ⅓ | cup | Canola oil |
Directions
DRESSING
In a large pot of boiling salted water, cover and cook wild rice for 10 mins. Add lentils, boil for 20 mins. Add orzo, boil for about 5 mins. or until tender. Drain well and transfer to a large bowl. Add onions and currants, set aside. In a small bowl whisk together all ingredients for dressing. Pour over rice mixture and toss gently. Let salad cool completely, cover and refrigerate for at least 4 hours or for up to 2 days.
Just before serving sprinkle with almonds.
Recipe by: Canadian Living-May 1996 Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd <c.floyd@...> on Dec 11, 1997
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