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Curried Lentil, Wild Rice and Orzo Salad

  • 6servings
  • 25minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, C, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup wild rice

  2. 2/3 cup green or brown lentils

  3. 1/2 cup orzo pasta

  4. 1/2 cup currants

  5. 1/4 cup finely chopped red onion

  6. cup slivered almonds, toasted

  7. 1/4 cup white wine vinegar

  8. 1 teaspoon ground cumin

  9. 1 teaspoon Dijon mustard

  10. 1/2 teaspoon granulated sugar

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon ground coriander

  13. 1/4 teaspoon turmeric

  14. 1/4 teaspoon paprika

  15. 1/4 teaspoon nutmeg

  16. 1/4 teaspoon ground cardamom

  17. 1 pinch cinnamon

  18. 1 pinch cloves

  19. 1 pinch cayenne pepper

  20. 1/3 cup vegetable oil

Instructions Jump to Ingredients ↑

  1. In large pot of boiling salted water, cook wild rice, covered, for 10 minute.

  2. Add lentils; boil for 20 minutes.

  3. Add orzo; boil for about 5 minutes, or just until tender.

  4. Drain well and transfer to large bowl.

  5. Add currants and onions; set aside.

  6. In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne; whisk in oil.

  7. Pour over rice mixture and toss gently.

  8. Let salad cool completely; cover and refrigerate for at least 4 hours or up to 2 days.

  9. Just before serving, sprinkle with almonds.

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