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"The belly rules the mind."--Spanish Proverb

Curried Lentil, Wild Rice and Orzo Salad Recipe

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This recipe for Curried Lentil, Wild Rice and Orzo Salad is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup wild rice
⅔ cup green or brown lentils
½ cup orzo pasta
½ cup currants
¼ cup finely chopped rad onion
½ cup slivered almonds, toasted

Dressing:
½ cup white wine vinegar
2 tsp ground cumin
2 tsp Dijon mustard
1tsp each of granulated sugar, salt, ground corriander
½ tsp each of turmeric, paprika, nutmeg and ground cardamom
Pinch each of cinnamon, ground cloves and cayenne
⅔ oil
Directions:
Directions:
- In large pot of boiling salted water, cover and cook wild rice for 35 minutes or until tender. In a seperate saucepan of boiling salted water, cover and cook lentils for about 25 minutes or until tender. In third saucepan of boiling salted water, cook orzo for about 5 minutes or just until tender.
- Drain rice, lentils, orzo; transfer to a large bowl. Add currants and oinion; set aside.

Dressing:
- In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, corriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
- Let salad cool completely; cover and refridgerate for about 4 hours. (Make ahead: Refridgerate for up to 2 days.) To serve, sprinkle with almonds.
Number Of Servings:
Number Of Servings:
Makes 6 servings.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We love this hearty salad you can use as a meal! Great for lunches.

 

 

 

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