Wild rice is as Canadian as maple syrup and Bryan Adams. Blending it with traditional Indian spices, sweet currants and crunchy almonds makes a salad fit for any time of year.
- Portion size 10 servings
- Credits : Canadian Living Magazine: July 2013
Ingredients
Method
In small saucepan, bring rice and 4 cups water to boil; reduce heat, cover and simmer until most of the rice is split and tender, about 45 minutes. Remove from heat; let stand, covered, for 5 minutes. Drain.Meanwhile, in large bowl, whisk together coriander, cumin, turmeric, sugar, cinnamon, salt and pepper; whisk in vinegar and oil. Stir in lentils, red onion, parsley, currants and rice. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Stir in almonds.
Nutritional facts Per each of 10 servings:about
- Sodium 159 mg
- Sugars 5 g
- Protein 7 g
- Calories 199.0
- Total fat 8 g
- Potassium 316 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
%RDI
- Iron 18.0
- Folate 44.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 10.0
