Curried Lentil, Wild Rice And Orzo Salad

• 1/2 cup wild rice
• 2/3 cup green lentil
• 1/2 cup orzo pasta
• 1/2 cup currants
• 1/4 cup finely chopped red onion
• 1/4 cup slivered almonds, toasted
• Dressing
• 1/4 cup white wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cardamom
• 1 pinch cinnamon (a pinch is 1/16 of a teaspoon)
• 1 pinch clove
• 1 pinch cayenne pepper
• 1/3 cup oil

1. Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
2. Add the lentils and boil for 20 minutes.
3. Add the orzo and boil for about 5 minutes, or until just tender.
4. Drain well and transfer to a large bowl.
5. Add the currants and onions and set aside.
6. Dressing: Whisk all ingredients together in a small bowl.
7. Pour over the rice mixture and toss gently.
8. Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
9. Sprinkle on the almonds just before serving.

wild rice, green lentil, orzo pasta, currants, red onion, slivered almonds, dressing, white wine vinegar, ground cumin, mustard, sugar, salt, ground coriander, turmeric, paprika, nutmeg, ground cardamom, cinnamon, clove, cayenne pepper, oil

Taken from www.food.com/recipe/curried-lentil-wild-rice-and-orzo-salad-65472 (may not work)