"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Curried Lentil, Wild Rice and Orzo Salad Recipe

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This recipe for Curried Lentil, Wild Rice and Orzo Salad, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Page Kennedy

Category:
Category:

Ingredients:  
Ingredients:  
cup wild rice
⅔ cup green or brown lentils
cup orzo pasta
cup currants
cup finely chopped rad onion
cup slivered almonds, toasted

Dressing:
cup white wine vinegar
2 tsp ground cumin
2 tsp Dijon mustard
1tsp each of granulated sugar, salt, ground corriander
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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