Lentil Wild Rice Salad with Bean Sprouts

    5 cups cooked wild rice
    2 cups cooked lentils
    1 cup minced Spanish onion
    7 oz bean sprouts

    1 cup fresh-squeezed orange juice
    4 tbsp olive oil
    2 tbsp balsamic vinegar
    2 tsp finely minced orange peel
    2 tsp curry powder
    salt and pepper, to taste
    thin orange slices, garnish

Carefully mix wild rice, lentils, onion and sprouts. Combine dressing ingredients; season to taste. Stir into salad ingredients and chill 1/2 hour. Toss lightly and serve with orange slices.

10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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