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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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.  

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