Cook Time
25 min
Yields
6 servings
This innovative, cool salad partners deliciously with any main dish.
ADVERTISEMENT
ingredients
Curried Lentil, Wild Rice and
½
cup wild rice
⅔
cup green or brown lentils
½
cup orzo pasta
½
cup currants
¼
cup finely chopped red onion
cup slivered almonds, toasted
Dressing
¼
cup white wine vinegar
1
tsp ground cumin
1
tsp Dijon mustard
½
tsp granulated sugar
½
tsp salt
½
tsp ground coriander
¼
tsp turmeric
¼
tsp paprika
¼
tsp nutmeg
¼
tsp ground cardamom
1
pinch cinnamon
1
pinch cloves
1
pinch cayenne pepper
⅓
cup vegetable oil
ADVERTISEMENT
directions
Step 1
In large pot of boiling salted water, cook wild rice, covered, for 10 minute.
Step 2
Add lentils; boil for 20 minutes.
Step 3
Add orzo; boil for about 5 minutes, or just until tender.
Step 4
Drain well and transfer to large bowl.
Step 5
Add currants and onions; set aside.
Step 6
In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne; whisk in oil.
Step 7
Pour over rice mixture and toss gently.
Step 8
Let salad cool completely; cover and refrigerate for at least 4 hours or up to 2 days.
Step 9
Just before serving, sprinkle with almonds.