Curried Lentil, Wild Rice and Orzo Salad

Name: Curried Lentil, Wild Rice and Orzo Salad
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.5 cup wild rice; 0.667 cup green lentil; 0.5 cup orzo pasta; 0.5 cup currants; 0.25 cup finely chopped red onion; 0.25 cup slivered almonds; 0.25 cup apple cider vinegar; 1 tsp ground cumin; 1 tsp halal-certified Dijon mustard; 0.5 tsp sugar; 0.5 tsp salt; 0.5 tsp ground coriander; 0.25 tsp turmeric; 0.25 tsp paprika; 0.25 tsp nutmeg; 0.25 tsp ground cardamom; 1 pinch cinnamon; 1 pinch clove; 1 pinch cayenne pepper; 0.333 cup oil

Lentils, wild rice and orzo pasta simmered on the stove and spiced with cumin and turmeric for a South Asian salad.

1 hr 20 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 45 min · Cook 35 min · 80 min total
Difficulty: medium

1
Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes. Add the lentils and boil for 20 minutes.
2
Add the orzo and boil for about 5 minutes, or until just tender. Drain well and transfer to a large bowl.
5 min
3
Add the currants and onions and set aside. Dressing: Whisk all ingredients together in a small bowl.
4
Pour over the rice mixture and toss gently. Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
240 min
5
Sprinkle on the almonds just before serving.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.