Weekend at the Cottage Symbol
  • Wild Rice, Lentil And Orzo Salad
  • Wild Rice, Lentil And Orzo Salad
  • Wild Rice, Lentil And Orzo Salad
  • Wild Rice, Lentil And Orzo Salad
  • Wild Rice, Lentil And Orzo Salad

Wild Rice, Lentil And Orzo Salad

Food | May 20, 2016 | Elizabeth Baird
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.33 out of 5)
  • 10 Minutes
  • 4

The incomparable ELIZABETH BAIRD shares her recipe for WILD RICE, LENTIL AND ORZO SALAD. I’ll make it this weekend, so photos are coming soon. In the meantime, read on – this sounds so delicious!

This combo of wild rice, pasta and legumes is a most satisfying one. Good looking too! And with a mild curry spice dressing, the sweetness of currants and crunch of toasted almonds, a much-appreciated contribution to a weekend of fine eating and fun.

The salad is make-ahead, doubly suitable for hosts to have on hand, or for appreciative guests to pack in the cooler as their share in the weekend bounty.

Serving Suggestions: Excellent with salmon – grilled or roasted, hot or cold – grilled chicken, tofu and any variety of steaks, pork or lamb chops. For a light “Welcome to the Cottage” Friday night dinner or Saturday lunch, pair the salad with cheeses, charcuterie and either a tossed spring greens salad or a late summer plate of sliced heirloom tomatoes.

Tip: Choose wild rice with long, shiny dark brown almost black grains. If you’re in the Toronto area, RUBE’S in the St. Lawrence Market South building is the best source, but you can also check bulk outlets. Pre-packaged wild rice can be made up of shorter grains, even some broken: still tasty, but less glamorous in the salad bowl.

Tip: Currants: these are the small black raisins, dried Zante grapes, labeled “currants” in packages at the supermarket. They are not related to black or red currants even if packaging says so.

There you have it folks, a wonderful recipe for WILD RICE, LENTIL AND ORZO SALAD, and a huge thank you to my dear friend ELIZABETH BAIRD for sharing it with us!



Ingredients & Amounts

  • ½ cup of wild rice
  • 2/3 cup of green or brown lentils
  • ½ cup of orzo pasta
  • ½ cup of currants
  • ¼ cup finely diced red onion
  • 1/3 cup slivered almonds, toasted
  • ¼ cup white wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon Dijon mustard
  • ½ teaspoon each granulated sugar, salt, ground coriander
  • ¼ teaspoon each nutmeg, sweet paprika, turmeric, cardamom
  • pinch each of ground cinnamon, cloves and cayenne pepper
  • 1/3 cup canola oil


  1. Prepare the salad: In a large saucepan of boiling salted water, cover and cook the wild rice until tender to the bite, but neither splayed nor mushy, about 35 minutes. Meanwhile, in a separate saucepan of boiling salted water, cover and cook the lentils until tender, about 25 minutes. In a third saucepan of boiling water (the person stuck with washing the pots will be ticked off, but the salad is worth the three pots) cook the orzo just until tender, about 5 minutes. Thoroughly drain the rice, lentils and orzo and combine with currants and onion in a large bowl.
  2. Prepare the dressing: In a medium bowl, whisk together all the dressing ingredients. Pour over the rice mixture and toss gently. Let cool, cover and refrigerate for 4 hours. (Make-ahead: refrigerate for up to a day.)
  3. To serve: Toss again and sprinkle with almonds.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage. We’re listening to a bunch of different music this weekend including The Sunshine Collection – Various Artists, perfect for a sunny holiday weekend. Visit iMusic to add this album to your collection.

Elizabeth Baird

Order of Canada recipient Elizabeth Baird is a Canadian food icon. The author of more than 25 cookbooks, she's also the former food editor of Canadian Living magazine. When not preparing something delicious to eat, you'll often find her working tirelessly in her garden.



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