Curried lentil, wild rice and orzo salad

Yield: 6 Servings

Measure Ingredient
½ cup Wild rice
⅔ cup Lentils; green or brown
½ cup Orzo
½ cup Currants
¼ cup Red onion; finely chopped
⅓ cup Slivered almonds; toasted
¼ cup White wine vinegar
1 teaspoon Ground cumin
1 teaspoon Dijon mustard
½ teaspoon Sugar
½ teaspoon Salt
½ teaspoon Ground coriander
¼ teaspoon Turmeric
¼ teaspoon Paprika
¼ teaspoon Ground cardamom
¼ teaspoon Nutmeg
1 pinch Cinnamon
1 pinch Cloves
1 pinch Cayenne
⅓ cup Canola oil


In a large pot of boiling salted water, cover and cook wild rice for 10 mins. Add lentils, boil for 20 mins. Add orzo, boil for about 5 mins. or until tender. Drain well and transfer to a large bowl. Add onions and currants, set aside. In a small bowl whisk together all ingredients for dressing. Pour over rice mixture and toss gently. Let salad cool completely, cover and refrigerate for at least 4 hours or for up to 2 days.

Just before serving sprinkle with almonds.

Recipe by: Canadian Living-May 1996 Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd <c.floyd@...> on Dec 11, 1997

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