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. ---------------------------------------------------------------------------
Nutrition
Ingredients
