1/2 cup Wild rice
2/3 cup Lentils, green or brown
1/2 cup Orzo
1/2 cup Currants
1/4 cup Red onion, finely chopped
1/3 cup Slivered almonds, toasted
DRESSING
1/4 cup White wine vinegar
1 tsp Ground cumin
1 tsp Dijon mustard
1/2 tsp Sugar
1/2 tsp Salt
1/2 tsp Ground coriander
1/4 tsp Turmeric
1/4 tsp Paprika
1/4 tsp Ground cardamom
1/4 tsp Nutmeg
1 pinch Cinnamon
1 pinch Cloves
1 pinch Cayenne
1/3 cup Canola oil
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In a large pot of boiling salted water, cover and cook wild rice for 10 mins. Add lentils, boil for 20 mins. Add orzo, boil for about 5 mins. or until tender. Drain well and transfer to a large bowl. Add onions and currants, set aside. In a small bowl whisk together all ingredients for dressing. Pour over rice mixture and toss gently. Let salad cool completely, cover and refrigerate for at least 4 hours or for up to 2 days. Just before serving sprinkle with almonds.
Recipe by: Canadian Living-May 1996
Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd <c.floyd@arnprior.com> on Dec 11, 1997
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