Description
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.
Ingredients
- Wild Rice
- Green Lentil
- Orzo Pasta
- Currants
- Red Onion
- Slivered Almonds
- White Wine Vinegar
- Ground Cumin
- Dijon Mustard
- Sugar
- Salt
- Ground Coriander
- Turmeric
- Paprika
- Nutmeg
- Ground Cardamom
- Cinnamon
- Clove
- Cayenne Pepper
- Oil
Instructions
- Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes
- Add the lentils and boil for 20 minutes
- Add the orzo and boil for about 5 minutes, or until just tender
- Drain well and transfer to a large bowl
- Add the currants and onions and set aside
- Dressing: whisk all ingredients together in a small bowl
- Pour over the rice mixture and toss gently
- Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night
- Sprinkle on the almonds just before serving