Tested till perfect Curried Lentil, Wild Rice and Orzo Salad
Curried Lentil, Wild Rice and Orzo Salad
Photography by Matthew Kimura

Curried Lentil, Wild Rice and Orzo Salad

This innovative, cool salad partners deliciously with any main dish.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2009

Recipe4 out of 5 based on 28 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12

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
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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.

Nutritional Information Per serving: about

cal 178 pro 6g total fat 8g sat. fat 1g
carb 22g fibre 3g chol 0mg sodium 178mg
potassium 231mg

% RDI:

calcium 2 iron 13 vit C 2 folate 30
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