Submitted by Natasha Helmer.

Ingredients:

• 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

Dressing:

• 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

Directions:

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!