Curried Lentil, Wild Rice And Orzo Salad

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

1. In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
2. 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.
3. 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.
4. 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.

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

Taken from www.food.com/recipe/curried-lentil-wild-rice-and-orzo-salad-380109 (may not work)