Curried Lentil, Wild Rice and Orzo Salad
Servings: 6
Ingredients:
-
1/2 cup (125 mL) wild rice
2/3 cup (150 mL) green or brown lentils
1/2 cup (125 mL) orzo pasta
1/2 cup (125 mL) currants
1/4 cup (50 mL) finely chopped red onions
1/3 cup (75 mL) slivered almonds, toasted
Dressing:
1/4 cup (50 mL) white wine vinegar
1 tsp (5 mL) ground cumin
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) each granulated sugar, salt and ground coriander
1/4 tsp (1 mL) each turmeric, paprika, nutmeg and ground cardamom
Pinch each cinnamon, cloves and cayenne
1/3 cup (75 mL) vegetable oil
Preparation:
In large pot of boiling salted water, cook wild rice, covered, for 10 minute. Add lentils; boil for 20 minutes. Add orzo; boil for about 5 minutes, or just until tender. Drain well and transfer to large bowl. Add currants and onions; set aside.
Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
Let salad cool completely; cover and refrigerate for at least 4 hours or up to 2 days. Just before serving, sprinkle with almonds.
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