Curried Lentil, Wild Rice and Orzo Salad

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.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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

• Dressing

• 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

Directions

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