Tuesday, June 12, 2012

Orzo, Lentil and Wild Rice Salad

The Salad

Served with Bok Choy

This recipe is from, The Complete Canadian Living Cookbook. I made a few modifications to make it even more tasty. It is healthy and provides you with a real boost. I came home from my tennis lesson feeling tired, ate this for dinner and suddenly had lots of energy, so I went out for athletic conditioning class. It's filling without making you feel heavy and sluggish.

It's easy to make, however requires the use of 3 pots. I know for most people that's no problem, but for some of us, with small apts, and smaller kitchens, this shouldn't be taken for granted.

1/2 cup wild rice
2/3 cup dried lentils (rinsed)
1/2 cup orzo
1 tsp cumin, dried cilantro, paprika
1/2 tsp cinnamon, salt, sugar
pinch cayenne pepper
1/3 cup vegetable oil
1/4 cup white or red wine vinegar
- red onion (optional- I omitted)
- currents - I used dried cranberries
- feta (optional- I included)
-slivered almonds for garnish

heat 3 pots of boiling salted water. Cook wild rice for 35 minutes, lentils for 25 minutes and orzo for 5 minutes. Meanwhile combine oil, vinegar and herbs in a small bowl. Once cooked, drain and combine orzo, rice and lentils in a large bowl, add onion, feta, curents or dried cranberry. Add dressing. Chill for several hours before eating.

I served the dish with baby bok choy, which i prepared by cooking in a little bit of sesame oil and water, and then sprinkled with sesame seeds.

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