Curried Lentil, Wild Rice and Orzo Salad

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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

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Always in Season

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

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