Curried Lentil, Wild Rice and Orzo salad

This mild Indian flavored side dish can be served warm or cold. Make the dressing a day ahead to save time, and to allow the flavors to marry. Leftovers are yummy, too!

Servings: 12
Prep time: half an hour
Cook time: half an hour
Author rating: 9/10
Member rating: No votes yet

Ingredients

1/3 cup	canola oil
1 teaspoon	Dijon mustard
1/2 cup	dried currants
1 teaspoon	dried ground cumin
1 dash	each of: cinnamon, cloves, and cayenne pepper
1/4 teaspoon	each of: turmeric, paprika and nutmeg
1/2 teaspoon	each of: white sugar, salt, and ground coriander
1/4 cup	finely chopped red onion
2/3 cup	green or brown lentils
1/2 cup	orzo, preferably whole wheat
1/3 cup	sliced or slivered, toasted almonds
1/4 cup	white wine vinegar
1/2 cup	wild rice

Directions

In large pot of boiling water, cover and cook wild rice for 10 minutes
Add lentils and continue to boil gently for 20 more minutes. Then, add orzo, and cook another 5 minutes. Drain well and transfer to a large bowl. Add currants and onion.
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
Let cool. Cover and refrigerate until chilled, at least 4 hours. You can make this ahead. Refrigerate it for up to 24 hours. To serve, sprinkle toasted almonds on top.

Notes

Start the wild rice boiling, then, while the grains are cooking, make the salad dressing. I like to make the dressing a day ahead, so that it can mellow in the refrigerator.

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