I made this recipe for a crowd and it turned out great. Of course I read the part about letting it sit for 4 to 24 hours, but it registered about an hour before I was planning on serving it.   But it was fine after one hour, and the leftovers 24 hours later were also great. As were the leftovers 48 hours later. So don’t worry if it doesn’t rest for that long. It’s good either way.  This recipe is from Canadian Living.

What I liked about making this was that each ingredient was added to the pot, so it was truly a one pot wonder and I liked how you layered the cooking.  I don’t know, I think I am weird but I liked that.  Can’t explain it.

Wild rice, lentil, orzo salad

1/2 cup wild rice
2/3 cup green lentils or brown lentils
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely chopped red onion
1/3 cup slivered almonds, toasted

Dressing:
1/4 cup white wine vinegar
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp nutmeg
1 pinch cinnamon
1 pinch cloves
1 pinch cayenne pepper
1/3 cup vegetable oil

1. In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
2. Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
3. Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
4. Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.