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Curried Lentil, Wild Rice and Orzo Salad

1/2 c Wild rice
2/3 c Lentils; green or brown
1/2 c Orzo
1/2 c Currants
1/4 c Red onion; finely chopped
1/3 c Slivered almonds; toasted


Dressing
1/4 c White wine vinegar
1 ts Ground cumin
1 ts Dijon mustard
1/2 ts Sugar
1/2 ts Salt
1/2 ts Ground coriander
1/4 ts Turmeric
1/4 ts Paprika
1/4 ts Ground cardamom
1/4 ts Nutmeg
1 pn Cinnamon
1 pn Cloves
1 pn Cayenne
1/3 c Canola oil


In a large pot of boiling salted water, cover and cook wild rice for 10 mins. Add lentils, boil for 20 mins. Add orzo, boil for about 5 mins. Or until tender. Drain well and transfer to a large bowl. Add onions and currants, set aside. In a small bowl whisk together all ingredients for dressing. Pour over rice mixture and toss gently. Let salad cool completely, cover and refrigerate for at least 4 hours or for up to 2 days. Just before serving sprinkle with almonds.


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