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Archive for July 2nd, 2008

Sounds interesting – and it is! This salad has a very sutle nutty flavour with a bit of sweetness thanks to the currents…and it gets better with age! We tried this dish a couple weeks ago for one of our Bowness Picnics and most of us liked it! It intrigues me…so I would make it again!

Curried Lentil, Wild Rice and Orzo Salad

1/2 cup – wild rice
2/3 cup – green or brown lentils
1/2 cup – orzo pasta
1/2 cup – currants
1/4 cup – finally chopped red onion
1/3 cup – slivered almonds, toasted

Dressing:
1/4 cup – white wine vinegar
1 tsp – cumin
1 tsp – dijon mustard
1/2 tsp – sugar, salt and ground coriander
1/4 tsp – turmeric, paprika, nutmeg and ground cardamom
pinch – cinnamon, ground cloves
1/3 cup – oil

You will need 3 pots with salted, boiling water. IN first pot cover and cook wild rice for 35 minutes or until tender. In second pot cover and cook lentils for about 25 minutes or until tender. In third pot cook orzo for 5 minutes.

Drain rice, lentils and orzo; transfer to large bowl. Add currants and onion.

Whisk together all ingrediants adding oil at the end. Pour over rice mixture and toss gently.

Let salad cool completely, cover and refrigerate for a minimum of 4 hours. When ready to serve sprinkle with almonds.

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