Curried Lentil, Wild Rice and Orzo Salad

Katzen's Note:

An innovative, delicious salad found in today's Canadian Living Newsletter.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0

• ½ cup wild rice (125 mL)
• 2⁄3; cup green lentils (150 mL) or 2⁄3; cup brown lentils (150 mL)
• ½ cup orzo pasta (125 mL)
• ½ cup currants (125 mL) or ½ cup raisins (125 mL)
• ¼ cup red onion , finely chopped (50 mL)
• 1⁄3; cup slivered almond , toasted (75 mL)

Dressing

• ¼ cup white wine vinegar (50 mL)
• 1 teaspoon ground cumin (5 mL)
• 1 teaspoon Dijon mustard (5 mL)
• ½ teaspoon sugar (2 mL)
• ½ teaspoon salt (2 mL)
• ½ teaspoon ground coriander (2 mL)
• ¼ teaspoon turmeric (1 mL)
• ¼ teaspoon paprika (1 mL)
• ¼ 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.