Curried Lentil, Wild Rice and Orzo Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
An innovative, delicious salad found in today's Canadian Living Newsletter. Ingredients:
1/2 cup wild rice (125 ml) |
2/3 cup green lentils (150 ml) or 2/3 cup brown lentils (150 ml) |
1/2 cup orzo pasta (125 ml) |
1/2 cup currants (125 ml) or 1/2 cup raisins (125 ml) |
1/4 cup red onion, finely chopped (50 ml) |
1/3 cup slivered almonds, toasted (75 ml) |
1/4 cup white wine vinegar (50 ml) |
1 teaspoon ground cumin (5 ml) |
1 teaspoon dijon mustard (5 ml) |
1/2 teaspoon sugar (2 ml) |
1/2 teaspoon salt (2 ml) |
1/2 teaspoon ground coriander (2 ml) |
1/4 teaspoon turmeric (1 ml) |
1/4 teaspoon paprika (1 ml) |
1/4 teaspoon nutmeg (1 ml) |
1 pinch cinnamon |
1 pinch clove |
1 pinch cayenne pepper |
1/3 cup canola oil (75 ml) or 1/3 cup vegetable oil (75 ml) |
Directions:
1. In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
2. 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.
3. 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.
4. 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.
|
|