Curried Lentil Wild Rice and Orzo Salad
Brighten up your table with this vibrant Curried Lentil Wild Rice and Orzo Salad, a satisfying fusion of wholesome textures, bold spices, and refreshing crunch. This colorful dish combines protein-packed lentils, nutty wild rice, and tender orzo pasta, all tossed with crisp vegetables like cucumber and red bell pepper. A zesty curry dressing made with olive oil, lemon juice, and a hint of honey ties it all together while slivered almonds and sweet raisins add irresistible pops of flavor and texture. Perfect as a light main dish or a hearty side salad, this make-ahead recipe is great for meal prep, potlucks, or any occasion where you need a vibrant, healthy, and crowd-pleasing option. Serve it chilled or at room temperature for a truly versatile dish that's bursting with flavor!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 1 cup Wild rice
- 1 cup Orzo pasta
- 1 medium Red bell pepper
- 1 medium Cucumber
- 0.5 cup Fresh cilantro
- 0.25 cup Chopped red onion
- 0.25 cup Raisins
- 0.25 cup Slivered almonds
- 0.25 cup Olive oil
- 1.5 teaspoons Curry powder
- 0.5 teaspoons Ground cumin
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Rinse the lentils under cold water and place them in a medium saucepan. Cover with 3 cups of water and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside to cool.
In a separate saucepan, bring 2 cups of water to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 35-40 minutes until the grains are tender and water is absorbed. Remove from heat and let cool.
Cook the orzo pasta according to package instructions. Drain, rinse under cold water, and set aside.
While the grains and lentils are cooking, finely dice the red bell pepper and cucumber. Roughly chop the fresh cilantro. Set aside.
In a small bowl, whisk together olive oil, curry powder, ground cumin, lemon juice, honey, salt, and black pepper until well combined. This will be your dressing.
In a large mixing bowl, combine the cooked lentils, wild rice, orzo, diced red bell pepper, cucumber, cilantro, red onion, raisins, and slivered almonds.
Pour the curry dressing over the salad and toss gently to combine, ensuring the dressing coats all the ingredients evenly.
Adjust seasoning with additional salt, pepper, or lemon juice, if desired.
Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.4 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
