| Lentil Salad |
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1/2 cup wild rice
2/3 cup green lentils 1/2 cup orzo pasta 1/2 cup currants 1/4 cup finely chopped red onion 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 nutmeg 1/4 tsp ground cardamom Pinch cinnamon Pinch ground cloves Pinch cayenne 1/3 cup canola oil In a large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes. In another saucepan of boiling salted water, cover and cook lentils unti ltender, about 25 minutes. In a third saucepan of boiling salted water, cook orzo unti ltender, about 5 minutes. Drain rice, lentils and orzo and transfer all to a large bowl. Add currants and onion, then set aside. Make dressing. In a small bowl, whick together vinegar, cumin, mustard, sugar, salt and spices. Whick in the oil. Pour over rice, lentil and orzo mixture and toss gently. Let salad cool completely. Cover and refrigerate for up to one day. To serve, sprinkle with almonds. Serves 6. You may replace the long list of spices with 2 tsp or up to 1 Tbsp of mild curry paste. Add the cumin as indicated in the recipe. |
