1/2 cup wild rice
2/3 cup green or brown lentils
1/2 cup orzo pasta/ GF version
1/2 cup currants
1/4 cup finely chopped red onions
1/3 cup slivered almonds, toasted
1/4 cup apple cider vinegar
1 teaspoon cumin
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coriander
1/4 teaspoon each turmeric and paprika
1/4 teaspoon each cardamom and nutmeg
a pinch each of cinnamon, cloves, and cayenne
1/3 cup olive oil.
In a large pot of boiling salted water, cover and cook wild rice for 10 minutes. Add lentils, simmer for 20 minutes. Add orzo pasta and simmer for about five minutes or just until tender. Do not overcook the pasta!
Drain well and transfer to a large bowl.
Add currents and onions, set aside.
Prepare the dressing by whisking all the ingredients in a small bowl, ending with the oil. Pour over the rice mixture and toss gently. Let the salad cool completely, cover, and refrigerate for at least four hours and up to two days.
Just before serving, sprinkle with almonds. Enjoy!
A filling main dish salad from Monica’s dear friend Paula from Huntsville, Ontario.