Curried Lentil, Wild Rice and Orzo Salad |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A wonderful salad with a multitude of flavours and textures. If you don't care for currants, raisins or dried apricots work equally well. I use half currants and half apricots in this recipe if I have them both on hand. Ingredients:
1/2 cup wild rice |
2/3 cup green lentil |
1/2 cup orzo pasta |
1/2 cup currants |
1/4 cup finely chopped red onion |
1/4 cup slivered almonds, toasted |
1/4 cup white wine vinegar |
1 teaspoon ground cumin |
1 teaspoon dijon mustard |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon ground coriander |
1/4 teaspoon turmeric |
1/4 teaspoon paprika |
1/4 teaspoon nutmeg |
1/4 teaspoon ground cardamom |
1 pinch cinnamon (a pinch is 1/16 of a teaspoon) |
1 pinch clove |
1 pinch cayenne pepper |
1/3 cup oil |
Directions:
1. Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
2. Add the lentils and boil for 20 minutes.
3. Add the orzo and boil for about 5 minutes, or until just tender.
4. Drain well and transfer to a large bowl.
5. Add the currants and onions and set aside.
6. Dressing: Whisk all ingredients together in a small bowl.
7. Pour over the rice mixture and toss gently.
8. Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
9. Sprinkle on the almonds just before serving.
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