Curried Lentil, Wild Rice and Orzo Salad
Curried Lentil, Wild Rice and Orzo Salad
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 178 |
| pro | 6 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 22 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 178 mg |
| potassium | 231 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 13 |
| vit C | 2 |
| folate | 30 |
- Portion size: 12
This innovative, cool salad partners deliciously with any main dish.
Ingredients
- 1/2 cup 1/2cupwild rice
- 2/3 cup 2/3cupgreen lentils or brown lentils
- 1/2 cup 1/2cuporzo pasta
- 1/2 cup 1/2cupcurrantcurrants
- 1/4 cup 1/4cupfinely chopped red onion
- 1/3 cup 1/3cupslivered almondalmonds, toasted
- Dressing:
- 1/4 cup 1/4cupwhite wine vinegar
- 1 tsp 1tspground cumin
- 1 tsp 1tspDijon mustard
- 1/2 tsp 1/2tspgranulated sugar
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tspground coriander
- 1/4 tsp 1/4tspturmeric
- 1/4 tsp 1/4tsppaprika
- 1/4 tsp 1/4tspnutmeg
- 1 pinch 1pinchcinnamon
- 1 pinch 1pinchclovecloves
- 1 pinch 1pinchcayenne pepper
- 1/3 cup 1/3cupcanola oil or vegetable oil
Preparation
In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.
Source : Canadian Living Magazine: July 2009
