Ingredients

• 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
• 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

Instructions

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.