Curried Lentil, Wild Rice and Orzo Salad

Our good friend Bill Thomas brought this dish to our last Beaches Runners Club Social. I thought I’d share here. It makes a great side dish to any main.

1/2 cup (125 mL) wild rice
2/3 cup (150 mL) green lentils or brownlentils
1/2 cup (125 mL) orzo pasta
1/2 cup (125 mL) currants
1/4 cup (50 mL) finely chopped red onion
1/3 cup (75 mL) slivered almonds, toasted
1/4 cup (50 mL) white wine vinegar
1 tsp (5 mL) ground cumin
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground coriander
1/4 tsp (1 mL) turmeric
1/4 tsp (1 mL) paprika
1/4 tsp (1 mL) nutmeg
1 pinch cinnamon
1 pinch cloves
1 pinch cayenne pepper
1/3 cup (75 mL) canola oil or vegetable oil


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.

Dressing: 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.


Beaches RunnerAbout Beaches Runner
Crazy mad runner, wanting to be fitter and faster but too busy to do it right. Still, I keep trying.

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