Ann Wilder, owner and president, Vanns Spices
When people come to my house, they expect to get something a little different— and spicy! I like to surprise them, give them things they aren’t going to find anywhere else. Also, I’m from Columbia, S.C., and down South they use a lot of rice in salads. I especially love wild rice, and this is one of my favorite ways to prepare it. This recipe works well with almost any main dish.
1/2 cup wild rice
2/3 cup green or brown lentils
1/2 cup orzo pasta
1/2 cup currants or dried cranberries
1/4 cup finely chopped red onion
slivered almonds, toasted, for garnish
salt to taste for the boiling water
Dressing for the grains
1/4 cup white wine vinegar
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1 pinch cinnamon
1 pinch cloves
1 pinch cayenne pepper
1/4 cup vegetable oil
In large pot of boiling salted water, cook wild rice, covered, for 10 minutes. Add the lentils and boil for 20 minutes, then add the orzo and boil for approximately 5 minutes more, until tender. Drain the mixture well and place in a large bowl. Add the currants or dried cranberries and onions and set aside.
While the grains are boiling, assemble the dressing: Whisk together the vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne. Whisk in the oil. Take the dressing and pour it into the rice mixture and toss.
Let the mixture cool completely. Cover and refrigerate for at least 4 hours or up to 2 days. Just before serving, sprinkle on the toasted almonds. Serves 6.
