CURRIED LENTIL, WILD RICE AND ORZO SALAD

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Curried Lentil, Wild Rice and Orzo Salad image

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.

Provided by Carrie Ann

Categories     Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 20

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

Steps:

  • Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
  • Add the lentils and boil for 20 minutes.
  • Add the orzo and boil for about 5 minutes, or until just tender.
  • Drain well and transfer to a large bowl.
  • Add the currants and onions and set aside.
  • Dressing: Whisk all ingredients together in a small bowl.
  • Pour over the rice mixture and toss gently.
  • Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
  • Sprinkle on the almonds just before serving.

Nutrition Facts : Calories 349.8, Fat 15.2, SaturatedFat 1.9, Sodium 208, Carbohydrate 44.6, Fiber 9.5, Sugar 10, Protein 11

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