Submitted by Natasha Helmer.


  • 1/2 cup wild rice
  • 2/3 cup green lentils
  • 1/2 cup brown Basmati rice
  • 1/2 cup currants
  • 1/4 cup chopped red onion
  • 1/3 cup slivered almonds, toasted


  • 1/4 cup white wine vinegar
  • 2 tbsp water
  • 1 tsp ground cumin
  • 1 tsp Dijon mustard
  • 1/2 tsp each sugar, salt, ground coriander
  • 1/4 tsp each turmeric, paprika, ground nutmeg and ground cardamom
  • Pinch each cinnamon, cloves, cayenne pepper
  • 1/4 cup vegetable oil


  1. In separate pots of boiling water, cook wild rice 35-40 minutes, lentils 25-30 minutes and brown rice 35-40 minutes or until tender but not mushy. Drain well and transfer to large bowl. Add currants and onions; set aside.
  2. 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 at least 4 hours.
  3. Serve sprinkled with almonds.

    Makes 8 servings.

Thanks Natasha!

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