Curried Lentil, Wild Rice and Orzo Salad
A hearty salad full of whole grains and nutrition
The Monterey Peninsula-a world-renowned tourist spot located a hundred miles south of San Francisco-is truly blessed as being one of the greatest food regions in the world. With its natural beauty, abundant resources and culinary talent, this area creates a perfect stage to showcase one of California’s most versatile crops: Wild Rice. Enjoy these exceptional California Wild Rice recipes created by some of Monterey Peninsula’s top chefs.
In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
Portobello Mushrooms Stuffed with Wild Rice
CWR confetti shrimp salad
CWR and Pumpkin Gratin