Makes 8 servings

1/2 cup wild rice

2/3 cup dried green lentils

1/2 cup orzo pasta

1/2 cup dried currants (or diced dried apricots)

1/4 cup finely chopped red onion

1/4 cup minced fresh herbs (parsley, cilantro, dill or combination)

1/3 cup toasted slivered almonds

Dressing:

1/3 cup canola oil

1/4 cup apple cider or white wine vinegar

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper (optional)

In large pot of boiling salted water, cover and cook wild rice until puffed and tender, about 25  minutes. Drain and set aside.

In separate large pot of boiling water, cook lentils until tender, about 20 minutes. Drain and set aside.

In separate large pot of boiling salted water, cook orzo cook just until tender, about 8 minutes. Drain and set aside.

In large bowl, combine, cooked wild rice, lentils and orzo; stir in currants, onion, herbs and almonds, tossing until well combined.

Dressing: In small bowl or measuring cup, whisk together oil, vinegar, cumin, cinnamon,  salt, turmeric, paprika, nutmeg and cayenne. Pour over rice mixture and toss gently. Let cool. * The flavour of this salad develops best if covered and chilled for a few hours before serving.

 

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