Curried Lentil, Wild Rice and Orzo Salad

Email This Page

A hearty salad full of whole grains and nutrition
~ by Elizabeth Baird~.

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.


Ingredients:

Salad:
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

Dressing:
1/4 cup white wine vinegar
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp nutmeg
1 pinch cinnamon
1 pinch cloves
1 pinch cayenne pepper
1/3 cup canola oil or vegetable oil s

Instructions:

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

Recipe from: Canadian Living Cookbook by Elizabeth Baird

Print Friendly
Always in Season

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.  


Recipes:
Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

More