Curried Lentil, Wild Rice and Orzo Salad
- Number of Servings: 8
Ingredients
1/2 cup wild rice 2/3 cup green or brown lentils 1/2 cup orzo pasta 1/2 cup currants 1/4 cup finely chopped red onions 1/3 cup slivered almonds, toasted Dressing:1/4 cup white wine vinegar 1 tsp ground cumin 1 tsp Dijon mustard 1/2 tsp each granulated sugar, salt and ground coriander 1/4 tsp each turmeric, paprika, nutmeg and ground cardamom Pinch each cinnamon, cloves and cayenne1/3 cup vegetable oil
In large pot of boiling water, cook wild rice, covered, for 10 minutes.
Add lentils; boil for 20 minutes.
Add orzo; boil for about 5 minutes, or just until tender. Drain well and transfer to large bowl.
Add currants and onions; set aside.
Dressing:
In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne; whisk in oil.
Pour over rice mixture and toss gently.
Let salad cool completely; cover and refrigerate for at least 4 hours or up to 2 days. Just before serving, sprinkle with almonds
Number of Servings: 8
Recipe submitted by SparkPeople user PCREIGHTON.
Add lentils; boil for 20 minutes.
Add orzo; boil for about 5 minutes, or just until tender. Drain well and transfer to large bowl.
Add currants and onions; set aside.
Dressing:
In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne; whisk in oil.
Pour over rice mixture and toss gently.
Let salad cool completely; cover and refrigerate for at least 4 hours or up to 2 days. Just before serving, sprinkle with almonds
Number of Servings: 8
Recipe submitted by SparkPeople user PCREIGHTON.
Nutritional Info Amount Per Serving
- Calories: 179.0
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 156.7 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.5 g
- Protein: 4.2 g
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