- ½ cup wild rice
- 2/3 cup green or brown lentils
- ½ cup orzo pasta
- ½ cup raisins
- ¼ cup dried cranberries
- 4 whole dried apricots finely chopped
- ¼ cup chopped red onion
- 1/3 cup slivered almonds, toasted
- ¼ cup white wine vinegar
- 2 tbsp water
- 1 tsp ground cumin
- 1 tsp Dijon mustard
- ½ tsp each sugar, salt, and ground coriander
- ¼ tsp each turmeric, paprika, ground nutmeg
- Pinch each cinnamon, cloves, and cayenne pepper
- ¼ cup vegetable oil
In separate pots of boiling water, cook wild rice for 35-40 minutes, lentils for 25-30 minutes and orzo for 5 minutes or until each is tender but not mushy. (You can attempt to cook them all in one pot by starting with rice, wait 10 minutes, then add lentils, then wait 20 min. and add orzo pasta. When I do this, I set a timer so I can do it properly.)
Drain well and transfer to large bowl. Add raisins, cranberries, chopped apricots and onion; set aside.
Dressing: In small bowl, whisk together vinegar, water, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently. Let cool completely; cover and refrigerate for a least 4 hours.
Works better if made the night before.
Serve sprinkled with toasted almonds just before serving. Makes 8 servings.
If Make ahead: Cover and refrigerate for up to 2 days