This innovative, cool salad partners deliciously with any main dish.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2009
MethodIn 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 facts Per serving: about
- Sodium 178 mg
- Protein 6 g
- Calories 178.0
- Total fat 8 g
- Potassium 231 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 22 g
- Iron 13.0
- Folate 30.0
- Calcium 2.0
- Vitamin C 2.0