Lentil Wild Rice Salad with Bean Sprouts

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Simple yet delicious! Quick and easy doesn’t have to mean giving up flavor.

Makes 10 servings.

  • 5 cups California wild rice, cooked
  • 2 cups lentils
  • 1 cup minced Spanish onion
  • 7 ounces bean sprouts
  • Dressing:
  • 1 cup fresh-squeezed orange juice
  • 4 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoon finely minced orange peel
  • 2 teaspoon curry powder
  • Salt and pepper to taste
  • Thin orange slices as garnish


Cooking Instructions:

Carefully mix wild rice, lentils, onion and bean sprouts.

Combine dressing ingredients; season to taste.

Stir into salad ingredients and chill 1/2 hour.

Toss lightly and serve with thin orange slices to garnish.

Compliments of California Wild Rice Advisory Board
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Wild Rice Winter Soups:

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